Yesterdays lunch and dinner and todays food.

I got so busy last night with moving furniture that by the time I was done with all my exercising I was just too tired to write.  I owe you all a recipe, but first let me tell you my house smelled amazing yesterday.  I ran back the chili, added 3/4 cup of veggie broth, to please my mother who likes a weirder chili, and cooked a Quinoa and Black bean soup. 

Quinoa is awesome, and more people should eat it. 

Here is the recipe for it. 

Quinoa and Black Bean Soup. 
Credit to thegardengrazer.com

1 1/3 cups dry quinoa, rinsed well
2 cans black beans, rinsed and drained
1 onion
4 cloves garlic
6 oz. fresh baby spinach
3 carrots
15 oz. can diced tomatoes
4 cups vegetable broth
2 tsp. cumin
2 tsp. oregano
2 tsp. chili powder
Cilantro for topping

Directions
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, 4 cups water, 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 fresh cilantro.