4 cups water                                                     2 cloves garlic, chopped ¼ cup quinoa                                                    1 Tbsp safflower oil ½ cup carrots, diced                                        ½ cup tomatoes, chopped ¼ cup celery, diced                                          ½ cup cabbage, chopped 2 Tbsp onions, chopped                                 1 tsp salt ¼ cup green pepper, diced                             parsley, chopped Sauté́ quinoa, carrots, celery, onions, green pepper, and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley. Serves: 4-6 Variations:  Try adding some of your favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup. (Recipe retrieved from www.quinoa.net) Click here to purchase