Quinoa Bean Stew

This was another successful cleaning-out-the-fridge stew, and also a success for cooking improvisation. I typed up the general procedure I followed, but it's very flexible to anyone else's modification. Epic win!

Quinoa Bean Stew

1. Saute lots (2 tbsp) minced garlic in ample olive oil
2. Add 2-3 c total chopped onion, carrots, celery, and potato, with a pinch of salt.
3. Add 3 roma tomatoes, chopped and 1 8 oz. can tomato sauce
4. Add 3 c water
5. Add 1 c rinsed quinoa and 2 c cooked white beans and the corn cut off an ear of corn (next time I'm using more because I love corn so much)
6. Add 2 chicken bullion cubes, 1 tsp basil, 1 tsp oregano, 3/4 tsp thyme, 1/2 tsp rosemary, 1 large bay leaf
7. Simmer for a long time, blend at some point if you want. Taste and adjust spices if necessary.
8. Reheating is best done on the stove, on low heat to avoid burning things, with extra water if it gets too thick.

(Guys, seriously, this is why I need a digital SLR. Giovanni is fantastic but I really need to be able to focus things myself, cuz zoom + flash + macro mode = tearing hair out. And last I checked, hair isn't something you want in stew.)