1 tbsp olive oil
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrot
2 cups chopped cabbage
1 tbsp chopped fresh rosemary
4 cups sliced mushrooms
16 ounces peeled and chopped fresh tomatoes (or 1 14 oz can)
1/2 tsp fresh ground black pepper
1 tsp salt
2 1/2 cups water
1 cup rinsed quinoa
2 cups cooked black beans
1/4 cup chopped parsley
Saute onion in oil, then add celery and carrot. Next add cabbage, then mushrooms and rosemary. Continue cooking until vegetables are semi-translucent.
Add salt, pepper, water and quinoa. Bring to a boil and cook on low heat for 15 minutes, stirring occasionally.
Add tomatoes and beans; cook an additional 5 minutes.
Stir in chopped parsley.
Note: this is satisfying but not very pretty or elegant, so more suited to a family meal (not company).