2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 small summer squash, chopped
3/4 cup quinoa, rinsed
1 1/2 cups (or 1 can) diced tomatoes
1 1/2 cups (or 1 can) chickpeas, drained
1 1/4 cups vegetable stock or water
1 bunch kale
1 Tbsp thyme, finely chopped
Heat the olive oil in a large saucepan over medium heat.
Add the onion, garlic, squash, and a pinch of salt, and cook for 6 - 7 minutes until softened.
Stir in the quinoa and cook for 2 minutes.
Add in the chopped tomatoes, chickpeas, and stock, stirring well.
Bring to a simmer, and then cover with a lid.
Cook over low heat for 20 minutes until the quinoa is tender.
Add in the kale and thyme, cooking for a further 3 minutes until starting to soften.
Adjust the seasoning to taste with salt and pepper.
Serve into bowls and enjoy!
Picture and recipe adapted from: https://www.finedininglovers.com/recipes/main-course/vegan-soup-kale-zucchini-chickpeas-and-quinoa