Ingredients
4
4 servings
- •1 teaspoon olive oil
- •½ cup chopped onion
- •2 stalks celery, chopped
- •1 carrot, chopped
- •1 clove garlic, minced
- •1 teaspoon ground paprika
- •½ teaspoon red pepper flakes
- •2 (15 ounce) cans low-sodium chicken broth
- •½ cup water
- •½ cup quinoa
- •1 (15 ounce) can diced tomatoes with juice
- •1 (15 ounce) can black beans, drained
- •1 cup frozen corn
- •salt and ground black pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
- Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
- Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 284
- Carbohydrate: 49g
- Fat: 4g
- Fiber: 12g
- Protein: 15g
- Sugar: 7g
Related Recipes
Quinoa and Black Beans
Spicy Quinoa, Bean, and Pepper Salad
Spicy Black Bean Vegetable Soup
Vegetable Soup with Quinoa
Black Bean, Corn, and Quinoa Salad
Instant Pot® Black Bean Soup
Spicy Veggie and White Bean Quinoa
Quick Spicy Black Bean Soup
Easy and Quick Black Bean Soup
Black Bean Vegetable Soup
Quinoa and Black Bean Salad
