1 onion, chopped
1 carrot, diced
2 garlic cloves, minced optional
1 tsp cumin
1 tsp ground coriander
⅓ cup dry quinoa
2 cups vegetable broth
1 540-ml can white kidney beans, drained and rinsed
2 cups baby spinach
1 Heat a large saucepan over medium. Add oil, then onion, cumin, coriander and quinoa. Cook for 2 more minutes. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 minutes more.
2 Stir in beans and spinach.Cook until beans are hot and spinach is wilted, 2-3 more minutes.
3 Serve immediately.
4 Servings
