Sauteed Vegetables and Quinoa

If you have some leftovers as I did today, you can make a nice lunch that is packed with nutrition. Monday's dinner of mashed potatoes, garbanzo beans and swiss chard left just a little to use. Coupled with sauteed celery, onion, carrot, baby bella mushrooms, a few diced tomatoes and some water, this made a good broth. Season with salt, pepper, poultry seasoning and cook until carrots are soft. Add 1 cup quinoa and cook until done.