1 cup uncooked quinoa, rinsed well
2 cup water
1 tablespoon butter
1 generous pinch salt
1 small onion, chopped
1 large beet, julienned (slice into rounds, then slice the rounds into 1/4″ strips)
1 tablespoon butter or oil
Several sprigs fresh thyme (or 1/2 teaspoon dried)
1/2 bay leaf if desired
Vegetable or chicken stock, or a mixture of stock and water
Salt to taste
A pile of fresh winter greens, sliced. My favorites are lacinato kale and spinach.
Fresh parsley for garnish if desired
Bring water to a boil and add quinoa, butter, and salt. Turn temp down to low and cover for 15 minutes or so until cooked (when the water is absorbed and curly quinoa germ shows). Set aside. Meanwhile, cook the onion in the second tablespoon of butter, until clear. Add beets, herbs, and stock/water to cover by an inch or so (however thin you like your soup!). Simmer until beets are tender. Adjust salt.
To serve, scoop 1/2 – 3/4 cups quinoa into each bowl, place a handful of greens on top, and ladle soup over everything. Garnish with parsley.
Thank you to Laurel for her delicious recipe!