In a large skillet or frying pan, warm the olive oil on medium heat.
Stir in the diced onions, leeks, garlic cloves, mushrooms, and pepper.
Cook for only 2 minutes, and then stir in the well-rinsed quinoa, spinach, and cannellini beans.
Stir in the diced tomatoes and season with salt and pepper and dried oregano.
Finally, stir everything together and pour in the low sodium vegetable broth.
When everything is boiling, turn off the stove and cover it with a lid.
Let it simmer for about 20 minutes, and then you can enjoy it.
Just right before serving, sprinkle some freshly chopped parsley.