1 tablespoon light olive oil or 1 tablespoon canola oil
1/2 sweet onions, diced
4 cups water
4 medium carrots, peeled and cut into 1/4 inch rounds
1 cup carrots, tops washed and finely chopped
2 teaspoons beef bouillon granules
1/2 cup quinoa, rinsed
Sea salt and fresh ground black pepper
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.