1/2 cup uncooked quinoa, rinsed and drained
1/2 Tbsp olive oil OR your choice of oil
1/2 cup diced onion
1 large carrot, sliced thin
1 medium turnip or potato, peeled and diced
2 stalks celery, sliced thin
2 cloves garlic, minced
1 cup chopped fresh or frozen green beans
1 1/2 cups home cooked garbanzo beans OR one 14 oz can, drained and rinsed to reduce sodium
4 cups hot vegetable stock. For store bought, get unsalted or low sodium if you can
1 small can plum tomatoes, unsalted if you can find them, roughly chopped or blended, with juice OR 6 fresh plum tomatoes peeled and chopped
1 tsp paprika
1 tsp gr. coriander
1 tsp gr. fennel
2 tsp dried basil leaf OR 2 Tbsp fresh basil, chopped
1 tsp dried summer savory or tarragon OR 1 Tbsp fresh minced
1/2 tsp dried thyme leaf OR 1 sprig fresh thyme
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
Optional: Add a piece of kombu seaweed, a sprig of epazote or a bay leaf, or 1 tsp fennel seeds to cooking water to reduce gas and tenderize the beans
Add remaining vegetables, except frozen green beans, stir fry until heated through