6 servings

1 tbsp olive oil
2 cloves garlic, minced
1 red onion, diced
2 carrots, peeled and diced
1 stalks celery, diced
1 tsp dried oregano
4 cups bone broth or unsalted vegetable stock or water
½ cup quinoa
200 gr broccoli florets
1 cup shredded red cabbage
pinch of sea salt
pepper to taste
1 tbsp chopped fresh cilantro leaves

Heat olive oil in a large over medium heat.
Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.

Whisk in bone broth and bring to a boil. Stir in quinoa; reduce heat and simmer until quinoa is tender, about 10 minutes.
Stir in broccoli and simmer 4 minutes, then stir in cabbage and cook 1 minute. Season with salt and pepper, to taste.

Serve immediately, garnished with cilantro.

Per serving:
Cal: 180 P: 17 F: 2.8 Cb: 20.6