Posted 5 days ago
Quinoa, Black Bean and Pumpkin Soup
Quinoa, Black Bean, and Pumpkin Soup
1 Tablespoon Olive Oil
1 onion, diced
5 cloves of garlic, diced
1 red chili pepper, diced
3 cups cubed pumpkin
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ cup quinoa
20 ounce can black beans, rinsed and drained
5 cups broth (chicken or vegetable)
2 bay leaves
For Garnish (optional):
1 avocado cubed
1 lime cut into wedges
handful cilantro, diced
Heat oil in a pan over medium heat and cook onion for 1-2 minutes. Add garlic and red chili pepper and cook until aromatic (1-2 minutes).
Add pumpkin and spices and cook for 3-5 minutes.
Add 2 cups of the broth and quinoa. Bring to a boil and cook for 5 minutes before adding the remaining broth. Bring to a boil.
Add beans and bay leaves. Bring to a boil, reduce health and simmer for 5-10 minutes.
Served garnished with cilantro, avocado, and lime juice (optional)
Kindra is a Registered Dietitian. She received her Bachelor of Science Degree in Nutritional Science from California Polytechnic State University at San Luis Obispo and her Master’s of Science Degree in Nutrition from the University of Utah in Salt Lake City. Kindra has almost 20 years of experience working in Healthcare and Nutrition and over ten years of teaching experience, specializing in courses related to nutrition, health, and wellness at the university level.
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Ironwood Cancer & Research Centers (ICRC) is the largest multi-specialty oncology network in the Greater Metro Phoenix area. They have over 100 medical providers, a robust Integrative Services program, and a dedicated clinical research department. Ironwood Cancer & Research Centers has 15 valley locations and five comprehensive cancer care centers that offer a multi-disciplinary approach for expedited personalized patient care. For more information, please visit our website at www.ironwoodcrc.com.