Vegetable Stew With Quinoa

2 cans tomatoes (I used Italian-style with herbs, doesn't matter though)
1 can corn
1 can green beans
1 can white beans (Navy beans will work, but Northern White or "White Beans" are the best because they're a little bigger and hold up to cooking)
1 zucchini
1 cup celery root (or regular celery)
1 cup diced onion
1 cup diced baby carrots (cut them on a bias if you want big thin pieces)
1 1/2 cups of quinoa (rinse it to be safe... most boxed will be fine, but definitely rinse bulk quinoa with cold water in a mesh strainer)
2 cloves garlic
1 box (16 oz?) vegetable or chicken broth
2 bay leaves
1/2 tsp onion powder
1/2 tsp garlic powder
dash of oregano and basil

• Sautee the onions, garlic, celery root, and carrots for 2-3 minutes in some olive oil (with a crock pot, you could just throw them in there, but I really like the onions sauteed because it imparts more flavor)
• Add the tomatoes, broth, quinoa, and spices -- let it come to a boil and then reduce the heat
• Add the rest of the veggies, let cook for 30 mins or so (basically just to make the zucchini tender)
• Remove the bay leaves, and serve with some crusty bread

You could add chicken to this easily (buy a rotisserie chicken and shred it up, or just use diced cooked chicken breast). You could also sub the veggie/chicken stock with beef, throw it in a crock pot on low, and add cubed steak or a roast (sear it in the pan first for more flavor and better texture). Of course, you could use fresh or frozen veggies, I just happened to have everything in cans this time.

Here's the late-arriving pic of the finished product, complete with some shaved Parmesan on top: