Cook 1 c chopped carrots, 1 c chopped asparagus, 1 c cooked quinoa noodles (I used shells) in 3 c vegetable broth. In separate pan, cook 1/2 c quinoa in 1 c vegetable broth. When veggies in first pan are soft enough, remove 1 c, & blend in clender, then return to pan. When quinoa is cooked, add it to the soup. Chop 4 large baby Portobello mushrooms & 1 c fresh spinach, then add to the soup. Continue to cook until mushrooms are heated through.
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