INGREDIENTS
3 tbsp
coconut oil
1
onion diced
2
stalk celery diced
4
carrots cut into bite size pieces
1 cup
zucchini, diced
1 cup
shelled edamame
5
garlic cloves minced
1
l(28 oz) can of diced tomatoes drained
1 cup
tri color quinoa
4 cups
broth (veggie or chicken)
1 tsp
salt
2 cups
water
2
bay leaves
1/8 tsp
red pepper flakes
1 can
great northern beans, drained and rinsed
1 tsp
lime juice
2 cups
rainbow kale (or green of choice)