In a 2-quart stock pot over medium-high heat, cook onions, carrots and celery in oil for 5–8 minutes and or until vegetables are tender.
Add chicken stock, ham, quinoa and tomato purée; stir to combine.
Add ham, cook, and stir for 5 minutes.
Bring to a boil; reduce to a simmer, cook for 10–15 minutes.
Add broccoli; cook for an additional 5 minutes until broccoli and quinoa are tender and the stew begins to thicken.