The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Recipe: Black bean and quinoa soup

By in Sheaf Eats/Sports & Health

Recipe from
Serves: 6
Time: 40 minutes

1 tbsp. olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup fresh tomato, chopped
1 tsp. ground cumin
½ tsp. dried oregano
½ tsp. crushed red pepper flakes
½ cup quinoa, uncooked
1 large carrot, cut into ¼-inch pieces
2 bay leaves
4 cups vegetable broth, divided
A 24-oz. can of black beans
½ cup chopped cilantro, plus extra for garnish

Preheat a 4-quart pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and sauté with the onions for a few seconds. Then, add tomato, cumin, oregano and red pepper flakes, and cook for a minute to break down the tomatoes a bit.

Add quinoa, carrots and bay leaves. Then, pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes, until al dente — mostly tender but slightly firm to the bite.

Add the remainder of the broth, the black beans with their cooking liquid and the cilantro. Cover and bring to a boil. Then, remove the lid, lower the heat, and simmer for 10 more minutes to cook the quinoa the rest of the way.

Taste for salt and seasonings, and let sit for 10 minutes to allow the flavours to marry. Remove bay leaves and serve.

Sarah Bains


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