6 Servings, Each Counts as: 2 Life Carbs, 2 Life Fats
Ingredients 3 tbsp olive oil 1 yellow onion, chopped 3 carrots, peeled and chopped 2 celery stalks, chopped 2 cups chopped vegetable of choice (zucchini, squash, potatoes) 6 garlic cloves 1/2 tsp dried thyme 28 oz diced tomatoes 3/4 cup quinoa 4 cups vegetable broth 2 cups of water 1 tsp salt 2 bay leaves Red Pepper Flakes Black pepper 12 oz garbanzo beans 1 cup chopped kale 1 1/2 tsp lemon juice
Directions 1. Warm the olive oil in a large Dutch oven over medium heat. Add chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. 2. Add the garlic and thyme. Cook for 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often. 3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. 4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking. 5. Remove the pot from heat, then remove the bay leaves. Stir in 1 1/2 teaspoon lemon juice.