Plant-Based Quinoa Vegetable Broth


  • 2 tbsp. olive oil
  • 1 yellow onion, diced
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 large sweet potato, peeled and chopped
  • 1 carton (1L) vegetable broth (I like the Imagine Brand)
  • 1 can (500 ml) diced tomatoes
  • 1 can chickpeas, rinsed and drained
  • 1 cup quinoa, uncooked
  • 1 tbsp. rosemary, minced
  • 1.5 cups kale, chopped small
  • ½ cup hemp hearts
  • salt and pepper to taste



  1. Place a large pot over medium heat and add in the olive oil. Put the onion, carrot, and celery in the pot and cook for about 5 minutes.
  2. Add the sweet potato and cook for approx. 15 minutes or until cooked.
  3. Pour the vegetable broth, tomatoes, chickpeas, quinoa, rosemary into the pot and cook covered for about 15 minutes or until the quinoa is done.
  4. Add in chopped kale and hemp hearts. Season with salt and pepper as desired
  5. Cook another 5 minutes and serve!


A wonderful one pot dish which is hearty, nutritious and delicious!! Enjoy!!

Marsha Fenwick, C.N.P. R.R.T.

Marsha is not your typical nutritionist. She began her career 20 years ago as a Registered Respiratory Therapist. Later, she earned her certifications as a Registered Nutritional Consultant Practitioner, Certified Nutritional Practitioner, and Registered Orthomolecular Health Practitioner. Marsha is also a Certified Cancer Coach. Her clinical practice specializes in: sustainable healthy weight loss, digestive health, women’s hormones, diabetes, heart health, and cancer prevention and recovery. For more information and to book a FREE 15 minute consultation go to Marsha Fenwick Nutrition.