Hearty quinoa and bean soup

Prep 10 min
Total 30 min
Serves 4



1 tbsp
onion, chopped
carrot, diced
garlic cloves, minced
1 tsp
1 tsp
1/3 cup
dry quinoa
540-mL can
white kidney beans, drained and rinsed
2 cups
baby spinach


  • Heat a large saucepan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add carrot, garlic, cumin, coriander and quinoa. Cook for 2 more min. 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 more min.
  • Stir in beans and spinach. Cook until beans are hot and spinach is wilted, 2 to 3 more min. Serve immediately.


Calories 214, Protein 10 g, Carbohydrates 34 g, Fat 5 g, Fibre 10 g, Sodium 721 mg.

Prep tip

No need to chop the spinach . Just toss it into the simmering soup and it wilts perfectly.

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