Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1 small white onion (diced)
  • 1 cup sliced carrots (about 2 medium)
  • 1 28 oz can diced tomatoes (I used Tuttorosso)
  • 4 cups water (or vegetable broth)
  • 1/4 cup white quinoa (uncooked)
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • Salt + pepper to taste*
  • 1 cup chopped zucchini (1 small or 1/2 of 1 medium)
  • 1 1/2 cups chopped asparagus
  • 1 packed cup chopped kale (or spinach)
  • 1/2 cup frozen peas
  • Nutritional yeast (or parmesan to garnish)

Instruction

  • Heat oil in a large sauce pan over medium-high heat. Add garlic, onions and carrots and cook until starting to brown, about 2 - 3 minutes. Add tomatoes, water, quinoa, spices, bay leaves, salt and pepper and stir to combine. Bring mixture to a boil, then cover and reduce to simmer for 20 minutes.
  • Remove lid and stir in remaining vegetables. Cook for 10 minutes more until asparagus has started to soften, but still has a light crunch.
  • Taste, adjust seasonings as needed and serve immediately. Garnish with nutritional yeast (or cheese) if you want some cheesy flavor.