- 1 Tbsp Olive Oil
- 1/2 Cup Quinoa (rinsed)
- 1/2 Large Onion-finely chopped
- 3 medium Carrots-finely Chopped
- 3 Medium Potatoes-diced into bite size pieces
- 1 Bag Frozen Peas
- 1 Bag Green Beans
- 1 32 oz Vegetable Broth
- 1 large Jar Roasted Tomatoes
- Salt and Pepper to Taste
Heat olive oil in a large pot. Sauté onion, carrots, and potatoes for 3 minutes.
Add roasted Tomatoes and Vegetable Broth. Add more water if needed. Add Quinoa. Bring to a boil. Lower heat. Cover and simmer for a half hour until you can stick a fork easily through the potatoes and carrots and quinoa has 'popped'.
Add green beans and peas and cook for another 5 minutes.
Serve over a slice of bread.