Ingredients

4 Garlic Cloves, minced

3 stalks Celery , chopped

1 medium Onion, chopped

2 tbsp Extra-Virgin Olive Oil

¾ cup Dry Quinoa

½ Cabbage Head, chopped

½ tsp Dried Basil Leaves, chopped

½ tsp Dried Rosemary, crushed

7 cups Vegetable Broth

Sea Salt, to taste

Ground Black Pepper, to taste

4 cups Kale, stemmed and roughly chopped, packed

2 tbsp Lemon Juice

Preparation

Place the garlic, celery, and onions on the bottom of a large slow cooker, and drizzle with olive oil.

Add quinoa, cabbage, basil, and rosemary.

Pour in vegetable broth.

Season with salt and pepper if needed.

Cook on high for 3-4 hours.

Stir in kale and lemon juice, then re-cover and continue cooking on high for 10-20 minutes or until kale leaves have wilted.