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Black Bean and Quinoa Stew

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Black Bean and Quinoa Stew

4 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Black Bean and Quinoa Stew
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 346kcal


  • 2 cup black beans, dry
  • 2 medium carrot
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 1 cup quinoa, uncooked
  • 9 cup chicken broth, low-sodium
  • 2 each bay leaf
  • 14 1/2 ounce diced tomatoes, canned
  • 2 cup spinach

Serve With

  • 2 cup grapes


  • Rinse and soak 2 cups of dry black beans overnight. Drain and rinse again. Set aside.
  • Dice your carrots into small pieces and mince the garlic.
  • Put oil in large stock pot or dutch oven over medium heat.
  • Once hot, add carrots and garlic and saute until garlic is fragrant, about 30 seconds.
  • Add the quinoa, stir and cook another minute.
  • Add the chicken broth, bay leaves, diced tomatoes, and beans. Cover and simmer.
  • After 2 hours, add spinach, and continue to cook until beans are soft.
  • Serve with grapes.
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Calories: 346kcal | Carbohydrates: 58g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Sodium: 160mg | Fiber: 11g | Sugar: 9g

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