- 1 carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 1 cup cooked chickpeas
- 1/2 cup cooked I Heart Keenwah Toasted Quinoa (White or Tricolor, cooled)
- 2 cubes BOU Vegetable Broth bouillon
- 4 cups water
- juice of 1 lemon
- fresh parsley and thyme
- salt and pepper (to taste)
- Bring 4 cups of water to a boil.
- Add carrot, celery, chickpeas, and quinoa and cook for 15 minutes.
- Finish with juice of 1 lemon, freshly chopped parsley and thyme, and salt and pepper (to taste).