1Heat a 4-quart pot over medium-high, add 2 Tblsp olive oil and the thinnly sliced carrots. Sautee a few minutes until the carrots begin to cook.
2Add the broth, turn heat to high, cover, and bring to a simmer. Add the finely shredded cabbage; again bring to a simmer. Add the cooked kidney beans, extra virgin olive oil, garlic and seasonings. Cover and bring to a boil.
3Add the rinsed uncooked quinoa, bring to a simmer, reduce heat to maintain a simmer and cook, uncovered, for 15 minutes or until the quinoa is cooked (it will become transparent and tender, and little coils will spring out).
4Serve with salad, and crusty bread for normies. Enjoy!
5I made this recipe just this way but with only 2 cups of cooked kidney beans, but we thought it would probably be better with half again more beans. With 3 cups of beans it will probably need mores seasoning too - maybe half again more seasoning? I'll update when I make it again and sort that bit out. Also, it served 3 adults - will have to double to feed the family.
6*Always be certain to cook dry red kidney beans properly - they must be BOILED for at least 10 minutes! (first soak them for 12 hours or overnight, toss soak water; make sure there is no salt in the cooking water until the beans are fully cooked and tender).