In a large pot, combine chicken broth, water, mirepoix, oregano, garlic powder, salt and black pepper. Bring to a boil. Reduce heat to low. Simmered covered for approximately 10 minutes or until the vegetables start to become tender. Cut sausage into half-inch slices then cut each slice in half. Add olive oil and sausage to a skillet. Saute until sausage begins to brown. Add kale and sausage to soup. Cook uncovered over medium low heat for approximately 10 minutes. Add quinoa and cook for an additional 5 minutes. Enjoy!