Bean & Quinoa Stew

Source: The Bean & the Leaf

Ingredients:

3 tablespoons Olive Oil
3/4 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon Pepper
1/2 teaspoon Salt
1 cup celery, cut in thin pieces
2 cup carrots, cut in small circles
2 bay leaves

1 TB parsley flakes
1 15 oz can diced tomatoes
6 cups vegetable broth
15 oz canned cannellini beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
1 cup frozen corn
1 cup quinoa, dry

Directions:

In a large soup pan over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Saute over medium-high heat until translucent. Stir in celery and carrots. Saute for an additional 5 minutes.
Add bay leaves, parsley, diced tomatoes, vegetable broth, corn and quinoa. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until quinoa is cooked.  Remove bay leaves, Stir in beans and heat through.