• 1 tsp olive oil
• 1 medium onion, chopped
• 6 cloves of garlic, minced
• 1 tsp chopped fresh rosemary
• 1/2 tsp chopped fresh sage
• sea salt
• 6 cups vegetable broth
• 1/2 c dried quinoa, rinsed
• 1 16oz can chickpeas, drained and rinsed
• 28oz can diced tomatoes

In a large pot over medium heat, saute onions with a bit of sea salt until translucent.  Add in garlic and a bit of sea salt and saute for an additional 3 minutes, or until fragrant.  Add herbs and saute for 30 seconds.  Add vegetable broth and bring to a boil.  Add in quinoa, cover pot, and reduce heat to low.  Allow to cook for 20 minutes.  Take off cover and add chickpeas and tomatoes.  Allow to cook for an additional 10-30 minutes.  Enjoy!