Serves: 5 | Prep Time: 10 minutes | Cook Time: 15 minutes
Quinoa & Bean Stew

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 dried basil
  • 1/2 tsp 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 - 254 calories, 5 g fat (16% calories from fat), 14 g protein, 41 g carbohydrate, 17 g fiber, 0 mg cholesterol, 228 mg sodium

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