2 medium potatoes
8 oz. green beans (or more)
4-5 cloves garlic
15 oz. can kidney beans
28 oz. can diced tomatoes
1/2 cup dry quinoa
1 1/2 tsp. dried basil
1 tsp. dried oregano
4 cups vegetable broth (+2 cups water)
Salt to taste
Dice onion, carrots, potatoes. Cut green beans in 1-inch pieces. Mince garlic.
In a large stockpot over medium heat, saute onion 5 minutes.
Meanwhile, rinse and drain quinoa and kidney beans.
Add potatoes, carrots, green beans, oregano, and basil to the stockpot. Cook 2 minutes.
Add garlic, cook about 30 seconds.
Add broth, 2 cups water, and tomatoes. Increase heat to bring to a light boil.
Once boiling, add quinoa and beans.
Reduce heat, cover, and simmer about 25 minutes until quinoa and potatoes are cooked through.
Salt to taste.