Pour the beef back in the pot. Next, add the potatoes, vegetable stock, bay leaf, Worcestershire sauce, Italian seasoning, tomatoes and seasonal vegetables (I used peas and corn). Stir until combine. Bring to a boil, cover and then reduce heat to a simmer. Continue cooking on low for 30 minutes. Stir quinoa into the pot and continue to cook for 5 minutes.
Season with salt and pepper and serve with fresh herbs.
Recipe by Slice of Jess at https://sliceofjess.com/hearty-quinoa-minestrone-soup-recipe/