Quinoa & Bean Stew

Serves 5 | Prep Time 10 minutes | Cook Time 15 minutes

Ingredients

• 1 Tbsp Eden Extra Virgin Olive Oil

• 1 cup onion, diced

• 1/2 cup carrots, diced

• 28 ounces organic stewed tomatoes, do not drain

• 1 stalk celery, diced

• 1/2 cup fresh or frozen sweet corn

• 15 ounces Eden Navy Beans, do not drain

• 15 ounces Eden Kidney Beans, do not drain

• 3 cups vegetable stock, see Eden's recipe, or store bought

• 1/2 cup any Eden Quinoa, rinsed and drained

• 1/2 tsp Eden Sea Salt, if desired

• 2 tsp Eden Dried Basil

• 1/2 tsp Eden Dried Oregano

• 2 cups baby spinach leaves, packed

Directions

Heat oil in a medium soup pot and sauté the onion for 3 to 5 minutes. Add all remaining ingredients except the spinach, cover and bring to a boil. Reduce the flame to medium-low and simmer for 12 minutes until the quinoa is done. Mix in the spinach greens and cook 1 minute until they are wilted. Remove and serve.

Nutritional Information

Per serving: 306 calories, 4g fat (12% calories from fat), 14g protein, 56g carbohydrate, 16g fiber, 0mg cholesterol, 285mg sodium