INGREDIENTS
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2/3 cup (160 ml) quinoa, dry
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2 cups (480 ml) vegetable broth or stock
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2 cups (480 ml–one 19-ounce/400 ml can) cooked white or red kidney beans
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10-15 fresh basil leaves, chopped
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1/2 tsp (2.5 ml) dried oregano
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1/2 cup (120 ml) fresh parsley, chopped
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2/3 cup (160 ml) tomato paste
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3-5 drops plain stevia liquid, to your taste
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garlic salt, to your taste