Directions:

In a 2 quart stock pot over medium-high heat, cook onions, carrots, and celery in oil for 5-8 minutes and or until vegetables are tender.

Add chicken stock, ham, quinoa, and tomato pur•e; stir to combine.

Cook, and stir for 5 minutes.

Bring to a boil; reduce to a simmer, cook for 10-15 minutes.

Add broccoli; cook for an additional 5 minutes until broccoli and quinoa are tender and the stew begins to thicken.