INGREDIENTS
3 tbsp
extra virgin olive oil
1 medium
yellow onion
3
carrots
2
celery stalks
1 cups
butternut squash
6
garlic cloves
1/2 tsp
dried thyme
28 oz
canned tomatoes
1 cup
quinoa
32 oz
vegetable broth
2 cups
water
1 tsp
salt
2
bay leaves
1 pinch
red pepper flakes
1 serving
black pepper
15 oz
canned chickpeas
1 cup
collard greens
1 tsp
lemon juice
1 serving
parmesan cheese
1 serving
scale
1 serving
x
1 serving
x
1 serving
x