Heat a large saucepan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add carrot, garlic, cumin, coriander and quinoa. Cook for 2 more min. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 more min.

Stir in beans and spinach. Cook until beans are hot and spinach is wilted, 2 to 3 more min. Serve immediately.

Prep Tip:

No need to chop the spinach . Just toss it into the simmering soup and it wilts perfectly.