Prep Time
0 minutes
Cook Time
75 minutes
Yield
8 Servings
Ingredients
1 tablespoon sunflower oil
1 onion (diced)
1 cup carrot (shredded)
3 cloves garlic (peeled and minced)
1 pepper, jalapeño (minced)
2 tablespoons chili powder
1 tablespoon cumin, ground
1⁄2 cup quinoa
2 cans tomato, diced (28 oz cans)
1 cup tomato juice
1 can beans, kidney (15 oz, drained and rinsed)
1 can beans, black (15 oz, drained and rinsed)
salt (to taste)
Instructions
Bring 1 cup of water to a boil in a small pot. Add the quinoa and cook for 15 minutes or until water is absorbed. Remove from heat.
Sauté the onions, carrots, jalapeno and garlic in a soup pot with the sunflower oil until they are tender. Add the spices and quinoa and mix well. Add the remainder of the ingredients and simmer for about one hour.
Add salt to taste and serve with a garnish of cilantro if desired.