Updated Dec 14, 2015Chatelaine
- HEAT a pot over medium. Add oil, then carrots, celery and onion. Cook, stirring often, until carrots are almost soft, about 10 min. Stir in garlic.
- CUT up tomatoes in the can with clean kitchen scissors. Stir into pot along with water, quinoa and salt.
- BOIL, then reduce heat to medium-low. Simmer, covered, until vegetables are tender, 12 to 15 min. Stir in beans and cook until warmed through, 2 min. Serve with grated parmesan.
NutritionCalories 195, Protein 9 g, Carbohydrates 34 g, Fat 4 g, Fibre 7 g, Sodium 881 mg. Excellent source of Vitamin A
How to peel and mince garlic