Spinach Quinoa Soup

In a large pot, add water or vegetable stock and bring to a boil on medium - high heat.In the meanwhile, preheat medium non-stick skillet on low - medium heat and spray with cooking spray or brush with olive oil (recommended if using Ozeri skillet). Add onions and garlic; saute until translucent, stirring occasionally. Add carrots and celery; cook for 5 more minutes, stirring occasionally. Transfer to a boiling pot along with diced tomatoes, quinoa, potatoes and salt. Bring to a boil, reduce heat to low, cover and cook for 15 minutes.Turn off heat and add basil, corn and spinach. Stir and season with ground black pepper to taste. Add herbs when soup cools down a bit or in individual plates. Serve hot.