Monday, October 17, 2011

Quinoa Romano Bean Soup

I had the idea for this recipe from my Chatelaine magazine.....but like usual, I didn't have all ingredients so I changed it up.


My version is:


2 cups of water (only because I didn't have any broth)
1 can of Romano Beans
1/3 cup of dry quinoa
2 onions, chopped
2 carrots, chopped
5 cloves of crushed garlic
spinach....as much as you want
2 - 3 tsp. of curry (I usually add more curry if I'm not using broth because it adds alot of flavour)
1 tsp. cumin
1 tsp. turmeric
1 tsp. chili peppers
2 tsp. black pepper


I a large pot, heat up some oil and saute your onions for a few minutes and then add your carrots for a few more minutes.  To this, add the quinoa and spices and cook for a bit more.  Add water (or broth), drained beans and spinach.  Bring to a boil and then simmer for about 1/2 hour.  


Add the spices and the type of beans you desire .  It's so easy to make soups....broth or no broth.


Quinoa is high in protein, low in cholesterol, high in fiber, good source of iron and B vitamins.



Below is the link for the recipe that is in the Chatelaine magazine.


Chatelaine Hearty Quinoa and Bean Soup

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