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|2½ Ltr||Beef stock|
|1 to taste||Salt & freshly ground pepper|
- Heat oil in a large saucepan and gently cook onions, carrots, celery (3 stalks) and parsnips for 20 minutes or until just tender.
- Add beef stock and quinoa and simmer for 1 hour. Season with salt and pepper.
- Add spinach, or silverbeet and parsley and continue to simmer for another 15 minutes.