INGREDIENTS
1
Carrot
2
stalk Celery
2 cans
Chickpeas, low-sodium
3 cloves
Garlic
1
Onion, medium
1
Parsley, fresh
2 cups
Vegetable broth, low-sodium
1/2 cup
Quinoa
1
Kosher salt
1 tbsp
Paprika, smoked
1
Pepper
1
Pepper, yellow
1
Red pepper
2 tbsp
Olive oil
2 tbsp
Red wine vinegar