INGREDIENTS
1/2 lb
Baby spinach, leaves
1
Bay leaf
1 1/2 cups
Black beans, cooked
1/2 cup
Carrot
1/2 cup
Celery
1/4 cup
Cilantro, fresh
3
Garlic cloves
2 tbsp
Ginger, fresh
1
Green pepper, medium
1
Red onion, medium
2
Tomatoes, large
4 cups
Vegetable, low-sodium
3 tbsp
Peanut or almond butter, natural
1 cup
Quinoa, dry
1 tbsp
Curry powder
1
Salt and pepper
1 tbsp
Grapeseed or extra-virgin olive oil