45min · 4 servings 1 cup quinoa, rinsed well in a fine-mesh strainer 1 tablespoon olive oil 1 medium-sized yellow onion, chopped 3 large carrots, peeled and chopped 3 celery stalks, chopped 3 garlic cloves, minced 4 cups vegetable broth 15 oz. can of diced tomatoes, drained 15 oz. can of kidney beans, rinsed and drained 1 tsp smoked paprika 1 tsp dried oregano 1/2 tsp dried basil 3 cups baby spinach, roughly chopped 2 tablespoons lemon juice salt and ground black pepper to taste