Kale and Quinoa Stew

Serves 4-6

Bone broths are an amazing source chondroitin sulphate and glucosamine, which have been shown to bring down inflammation and build up cartilage.

5 cups bone broth
1 cup quinoa
1 bunch kale, chopped
1 onion, chopped
2 cloves garlic
2 tsp dried rosemary
1 large carrot, chopped
2 stalks celery, chopped
1 tbsp olive oil
salt and pepper to taste

In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. Stir in kale, carrot, celery, quinoa, rosemary, broth, and 2 cups water. Bring to a boil over high heat.

Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Salt and pepper to taste.