This recipe came from a client and she said it was really simple and it got rave reviews when she made it. You can easily make this with vegan bouillon and adding about a teaspoon of dried basil and dried dill at the end is very nice.

Ingredients:
1 tablespoon olive oil or canola oil
1/2 sweet onions, diced or sliced green onions
4 cups water
4 medium carrots, cut into 1/4 inch rounds
1 cup carrots tops washed and finely chopped
2 teaspoons beef bouillon granules (or any vegan bouillon)
1/2 cup quinoa, rinsed
sea salt
fresh ground black pepper

Preparation:
In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes.
Season with salt and pepper.

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