Put oil in pot. Add onion, garlic, tomato paste, oregano and a pinch of salt and cook for 5 minutes or until onions are translucent. Stir well so that the garlic doesn’t burn.
Add canned tomatoes and basil, then saute for 2 more minutes.
Add cabbage, frozen vegetables, vegetable stock and a generous pinch of salt and pepper. Bring to boil, then simmer for about 10 minutes until all vegetables are tender.
Turn off heat, stir in lemon juice and fresh chopped parsley. Then adjust teh salt and pepper. Serve hot.
Bring a saucepan of water to a boil. Add the quinoa and simmer for 11 minutes. Drain, refresh under cold water, and set aside to dry completely. Transfer the cooked quinoa to a large bowl. Add the parsley, scallions, beans, lemon allspice, olive oil, ¾ tsp salt and some black pepper. Stir together and serve.
Plenty More by Yotam Ottolenghi