Quinoa black bean soup

a nice different way to have a quinoa and black bean recipe! I found this online, but changed it slightly. For a spicier version you can increase the spices using the larger amount--but I need it to be less spicey for my rosacea . And you may want to increase them slowly. I mixed the left overs with some chili and it was GREAT  ON PASTA!

IngredientS PASTA--IF YOU WANT TO SERVE IT ON PASTA COOK SOME UP TO PUT IT ON! 2/3 cups dry quinoa, rinsed well (if you don't have the pre-rinsed kind) 1 can black beans, rinsed and drained 1 small onion 4 cloves garlic 6 oz. fresh baby spinach or some frozen 3 carrots (sweet potatoes would also be good in this!) 15 oz. can diced tomatoes 4-6 cups vegetable broth (I made my own , see below) -If pressed for time buy veg broth 1-2 tsp. cumin 1-2 tsp. oregano 1 -2tsp. chili powder Cilantro for topping Salt and pepper as desired Directions save time by buying your vegetable broth For my vegetable broth: I just threw in some cabbage leaves, carrots,  2 celery stalks, parsley and a  green onion, and a few slices of purple onion.  Cooked about 40 minutes and then threw out the veggies and kept the broth (actually I did save the carrots for the soup) Cook quinoa in a small saucepan according to package directions. Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach. In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin,  chili powder, oregano and salt for about 7 minutes. Add vegetable broth, , and tomatoes with juice. Cover and bring to a light simmer. Reduce heat to med-low, add cooked quinoa, spinach, and black beans.  Let heat through for about 5-10 minutes. Season well with salt. Serve topped with chopped cilantro. Ps. If you prefer to try the original recipe it is here:  http://www.thegardengrazer.com/2012/05/quinoa-black-bean-soup.html she adds extra water , beans, quinoa and more of the spices NOTE--the quinoa tends to absorb the liquid the longer it sits so you may want to add more water