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Ingredients

• 1 can ground tomatoes
• 1 can cannellini beans, drained and rinsed
• 1 medium onion, diced
• 1–2 garlic cloves, minced
• 1 small acorn squash (approximately 3 cups), diced (you don’t need to peel it, but do if you wish)
• 2 cups vegetable broth
• 1 cup quinoa, uncooked (I use the tricolor one)
• 3 tbsp. olive oil
• 1 tbsp. maple syrup
• 1 tbsp. New Roots Herbal’s Fermented Ginger
• 1 tbsp. New Roots Herbal’s Fermented Red Beet
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. salt
• Handful of kale, slivered
• Fresh parsley, to taste