Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
1 zucchini, chopped
2 cups fresh spinach
1 can diced tomatoes
1 (32-ounce) container vegetable broth
1 can kidney beans, rinsed and drained
2 cups cooked quinoa
1/2 tablespoon thyme
sea salt and pepper to taste
Preparation
