Heat olive oil in a large saucepan over medium heat.
Add the onion, green pepper, and celery. Cook, stirring occasionally, for 3-5 minutes or until vegetables have softened a bit.
Add the garlic and continue cooking another 1-2 minutes.
Add the thyme, kidney beans, and vegetable broth. Increase heat and bring to a boil, then reduce heat to Low, cover, and allow to simmer 10 minutes.
Stir in the quinoa and season to taste.
Serve warm.