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2 to 3 tablespoons extra virgin olive oil
1 very large sweet onion, cut into crescent moons
2 to 3 cloves garlic, crushed
1 to 2 teaspoons grated fresh ginger
4 large carrots, cut into matchsticks
6 cups water
2 to 3 teaspoon salt (or to taste)
2 cups cooked quinoa
2 cups (or more) sliced savoy cabbage
1/2 cup chopped cilantro
freshly ground black pepper to taste
Heat a 6-quart pot over medium heat. Add the olive oil. Then add the onions. (I also like to add a few dashes of sea salt at this point). Saute for 10 to 15 minutes. Make sure your heat isn't' too high or your onions will brown too much and cause the broth to be off in flavor. Just a steady, medium heat so the onions soften and cook is all that is needed.
Add the garlic, ginger and carrots and saute 5 minutes more. Add the water, salt, and cooked quinoa and simmer for about 10 to 15 minutes or until carrots reach desired tenderness. Add in cabbage and cook a few more minutes; this doesn't take long.
Turn off heat and add the cilantro and freshly ground black pepper. Taste and add more salt and/or pepper if needed. Stir it all together and serve!
Quinoa is an amazing superfood! If you have never cooked with it, most packages have directions. Just keep an eye on it the first few times, so you don't cook off the water too soon and burn it. It is done cooking when the water is absorbed and the curly-q's (?) come out of the seed. For this recipe I would use 2/3 C quinoa and 2 C water, cover and bring to boil, reduce to simmer and start checking after 10 minutes.