In a medium sized pot, saute the diced onions and celery in the olive oil for about 5 minutes until slightly brown.
Dice the sweet potatoes and add to the pot. Add the thyme, garlic powder, allspice, and 1/4 cup water.
Cook on medium heat for about 10 minutes.
Add 2 cups low sodium chicken broth, 1 cup quinoa, 1 can of black beans that have been drained and rinsed, 1 tbsp brown sugar, salt, and pepper to pot.
Increase the heat to high and bring to a boil. Once it is boiling, lower heat to medium and cover. Simmer for 20 minutes stirring occasionally.
Once the 20 minutes has passed, turn off the heat. Stir the mixture and then cover the pot again. Leave covered for 5 minutes. Serve and enjoy!