Ingredients:

1 tablespoon oil
1 small onion, finely chopped
3 carrots, finely chopped
6 cups water
1 can (796ml) diced tomatoes
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon rosemary
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup quinoa
1 can (540ml) chickpeas
3 cups fresh spinach, chopped

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook for 3 minutes.
2. Add carrot and continue to cook for 2 minutes.
3. Add water, diced tomatoes and their juices, garlic powder, thyme, rosemary, salt, pepper, and quinoa. Bring to a boil, cover, and cook for 15 minutes. Stir often.
4. Add chickpeas and cook for 5 more minutes or until they are heated through.
5. Stir in chopped spinach at the very end.
6. Serve warm and enjoy!

Serves 8.

Tips:

Extra spinach can be placed in freezer bags and frozen for 3 months.

Quinoa is a whole grain packed with nutrients, fibre, and protein. Cooked quinoa can be sprinkled on salads, added to soups, or eaten as a side dish instead of rice.