Mushroom Quinoa Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 head of garlic, cloves separated and peeled
• 1 pound button or cremini mushrooms, sliced
• 4 carrots, peeled and sliced
• 4 cups low sodium vegetable stock
• 2 cups water
• 1/2 cup uncooked quinoa
• 2 cups packed kale leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt

1. Preheat a large pot over medium high heat. Once hot add the oil. Allow to heat for 1 minute. Add the onion, garlic, and mushrooms, and saute 5-10 minutes, until the mushrooms are beginning to caramelize.
2. Add the carrots and saute a minute or two more. Add the stock and water and bring to a boil. Reduce to a simmer and add the quinoa. Cook for about 15 minutes, until the quinoa is tender. Add the kale and cook just until it starts to wilt. Season with pepper and salt.
3. Serve immediately. Soup may be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 1-2 minutes, until heated through.

olive oil, onion, garlic, button, carrots, vegetable stock, water, quinoa, kale leaves, black pepper, kosher salt

Taken from food52.com/recipes/38201-mushroom-quinoa-soup (may not work)