I did, however, make this yummy soup. It may not look all that tasty, but it was. The whole family ate it with no complaints -- a red letter day. I think I got it from the cookbook The 30-Minute Vegan. I did change it slightly -- I added an entire jalapeno instead of a tablespoon, and I used chopped cabbage instead of sliced.
Quinoa Vegetable Soup
7c water or vegetable stock
3T soy sauce
3/4c uncooked quinoa, rinsed if needed
1 1/2c chopped purple potatoes (or whatever potato you want to use)
1 large carrot, sliced
3/4c diced yellow onion
4 large garlic cloves, minced
1c chopped cabbage
1 jalapeno pepper, seeded and chopped
2 large tomatoes, chopped
1/4c minced fresh cilantro
1/4c minced fresh Italian parsley
1 tsp sea salt, or to taste
1/2 tsp black pepper, or to taste
Add quinoa to water and soy sauce in a large pot over med-high heat.
Begin cutting the veggies and add them to the pot as you go in this order: potatoes, carrot, onion, garlic, cabbage, jalapeno, and tomatoes
Cook until potatoes are tender and quinoa is cooked, about 20 min from the time the quinoa was added.
Add the cilantro, parsley, salt, and pepper.