Bean and Vegetable Gumbo

Serves: 2

Ingredients

• 2 Tbsp (27 mL) olive oil
• 1 ⅓ cups (180 g) carrots, chopped
• 1 ¼ cups (120 g) celery, chopped
• ⅓ cup (55 g) onion, chopped
• 3 tsp (6 g) minced garlic (3-4 cloves)
• 1 ¼ cups (160 g) frozen green peas
• 3 cups (520 g) canned cannellini beans (white beans), drained and rinsed
• 1 tsp (2 g) low-sodium vegetable bouillon
• 1 tsp (2 g) salt
• ½ tsp (1 g) black pepper
• 1 tsp (2 g) dried oregano
• 2 cups (500 mL) water
• 3 ½ cups (115 g) fresh spinach
• 1 cup (185 g) cooked quinoa*

Directions

1. Heat olive oil in a large pot on medium heat.
2. Add carrots, celery, and onion and cook until tender, approximately 10 minutes.
3. Add minced garlic and cook for 1-2 minutes.
4. Add green peas, cannellini beans, bouillon granules, salt, pepper, oregano, and water. Stir to combine.
5. Cook mixture for 30 minutes. Add more water if the vegetables are not cooked through and the mixture is very thick.
6. Once mixture is thickened and vegetables are tender, stir in spinach and cooked quinoa and remove from heat. Serve warm.

*Note: If cooked quinoa is not on hand, combine ⅓ cup (60 g) uncooked quinoa with ⅔ cup (170 mL) water in a pot. Bring to a boil, then reduce heat to low and cook for 20 minutes with lid on. Once finished cooking, turn off heat and allow quinoa to steam for additional 10 minutes with lid on, then use cooked quinoa as directed above.