In a sauce pan, bring 1 cup of water and 1 cup of bone broth to a light boil. Add 1 cup of quinoa, stir, and reduce heat to low. Place lid on top and cook for approximately 20 minutes.
Meanwhile, warm 2 tbls. of avocado oil in a large stock pot and sauté 1/2 chopped white onion, 4 tbls. of fresh garlic, 2 tbls. Himalayan pink salt, 2 tbls. pepper, and 1 tbls. turmeric. Cook for 10 minutes.
Add 3 cups of chopped carrots, 3 cups of chopped celery, and 1 whole red bell pepper. Cook for another 10 minutes.
Then add 1 chopped yellow zucchini and 2 cups of sliced portobello mushrooms. Cook for 5 minutes.
Lastly add 1 can of diced tomatoes (no salt), 5 cups of chicken bone broth, and 3 cups of purified water. Cook for 15 minutes.
Threw in 3 large handfuls of spinach.
Served over the cooked quinoa.