Ingredients:
- 1-gallon distilled water
- 1 pound of cooked chickpeas
- 1 cup of quinoa
- 2 cups mushrooms
- 2 cups of butternut squash
- 2 zucchinis squash
- 1 yellow squash
- 3 plum tomatoes
- 1 cup green peppers
- 1 cup red peppers
- 1 red onion
- 2 ½ tsp. Sea salt or Himalayan salt
- 2 tsp. Oregano
- 2 tsp. Basil
- 3 tsp. Thyme or 2 tsp. Sassafras.
Directions:
1. Chop up the veggies
2. Add to pot and sauté for 5 minutes.
3. Add herbs and seasonings.
4. Cook for 1-2 hours or until veggies is soft.