1 tablespoon olive oil
3 cloves garlic, minced
1 red onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cups vegetable stock
2 bay leaves
1 cup quinoa
1 bunch kale, stems removed and leaves chopped
8 ounces broccoli florets
2 cups shredded red cabbage
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves