INGREDIENTS
1
Carrot, large
2
Celery stalks
3 cups
Curly kale
2
Garlic cloves
1/2 tsp
Rosemary, dried
1/2 tsp
Thyme, dried
1/3 cup
Yellow onion
4 cups
Vegetable broth
1 1/2 cups
Quinoa, cooked
1/2
Red pepper flakes
1
Salt and pepper
1 tbsp
Olive oil, extra virgin
1/2 cup
Parmesan cheese, grated
2 cups
Water