1 tablespoon extra virgin olive oil
2 ounces dried quinoa
1 carrot, peeled and diced
1 stalk celery, diced
2 tablespoons finely chopped onions
½ green bell pepper, diced
2 garlic cloves, peeled and crushed
4 cups water
2 large tomatoes, finely chopped
2 ounces green cabbage, chopped (about ½ cup)
Salt and pepper
Freshly chopped parsley for garnish

Heat the oil in a large saucepan; add the quinoa, carrot, celery, onion, bell pepper, and garlic. Sauté the mixture, stirring, until browned.

Add the water, tomatoes, and cabbage; mix well and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper and garnish with parsley; serve hot.