INGREDIENTS
1 large
carrot
1/2 cup
quinoa
1 tbsp
extra virgin olive oil
1 medium
onion
1 medium
zucchini
3 cloves
garlic
1
vegetable bouillon cube
6 cups
water
15 oz
canned tomatoes
1 1/2 cups
black beans
1 tsp
curry powder
1 pinch
two of cinnamon
1 pinch
ground nutmeg
2 cups
baby spinach leaves
1/2 tsp
kosher salt
1 serving
pepper
1 pinch
saffron threads