INGREDIENTS
1
Bay leaf
1
Carrot, large
2
stalks Celery
1 tbsp
Marjoram or oregano, dried
12 oz
Mushrooms, mixed
1
Onion, large
1/2 oz
Porcini mushrooms, dried
1/2
Red bell pepper, small
4 cups
Mushroom broth or low-sodium chicken broth
3/4 cup
Tomatoes or tomato puree, canned no-salt-added
2 tsp
Soy sauce, reduced-sodium
1/2 cup
Quinoa
1/4 tsp
Pepper, freshly ground
2 tsp
extra-virgin olive oil plus, extra-virgin
1/4 cup
Sherry or dry vermouth, dry
1 cup
Water