This is one of the best home-made soups I've ever tasted.
1 medium red onion, diced (1 1/4 cups)
3 cups low-sodium vegetable broth
3/4 cup quinoa, rinsed
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
10 oz. spinach leaves
Coat large saucepan with cooking spray, and heat over medium heat. Add onion, and saute 5 minutes, or until soft. Stir in broth, and 4 cups water, and bring to a boil. Add quinoa, and reduce heat to medium-low. Cover, and simmer 15 minutes.
Stir in tomatoes and spinach leaves. Simmer 5 minutes, uncovered, or until spinach and quinoa are tender. Season with salt and pepper, if desired, and serve immediately.
Vegetarian Times, January 2009