In a medium skillet, use 2-3 T of oil, saute mushrooms, leeks and asparagus.
Once vegetables are soft add in tri-bean blend (can drained and rinsed) and diced tomatoes with chiles. Stir to mix.
Add in vegetable broth and frozen organic quinoa and kale. Bring to a boil, simmer for 15 minutes.
Garnish with fresh herbs. Enjoy!