Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots, and celery and saute for 5 minutes. Then add beans and garlic and saute for a coupltastesminutes more. Stir in chopped tomatoes and vegetable stock, and simmer for 20 minutes.
Finally, add quinoa, parsley, oregano, or other herbs and the bay leaf, and cook for 12-15 minutes, to allow quinoa to cook through. Season with sea salt and black pepper.