
Chop onion, parsley, thyme, garlic, celery, carrots, kale and chives.
Zest lemon.
On medium heat, pour olive oil in a large pot.
Sauté onions, carrots, celery, garlic, lemon zest, herbs, and spices.
Add in soy sauce (or liquid aminos), low-sodium vegetable broth, lemon juice, lemon rind, and water.
Stir frequently, cook for 5-10 minutes or until vegetables become tender.
Bring to a simmer, add kale and cooked quinoa.
Add salt and pepper as needed.
If desired, garnish with crumbled feta cheese and chives.
Ingredients
Directions
Chop onion, parsley, thyme, garlic, celery, carrots, kale and chives.
Zest lemon.
On medium heat, pour olive oil in a large pot.
Sauté onions, carrots, celery, garlic, lemon zest, herbs, and spices.
Add in soy sauce (or liquid aminos), low-sodium vegetable broth, lemon juice, lemon rind, and water.
Stir frequently, cook for 5-10 minutes or until vegetables become tender.
Bring to a simmer, add kale and cooked quinoa.
Add salt and pepper as needed.
If desired, garnish with crumbled feta cheese and chives.