This is another variation on my favorite Greek lentil soup recipe. What I love most about this thin-bodied lentil soup is that it can take so much variation. Today, it has potherbs from the garden (i.e., mustards and greens that are a bit overgrown and ready to bolt from the heat, so I cooked them into the soup to staunch their sharpness), some baby bok choi from the farmer's market, and a big dollop of quinoa pilaf in the middle.
I'm a recent convert to quinoa; I had it before (years ago), but I never liked it much until I tried it as a cold pilaf when I was in an Oregon restaurant a few weeks ago. It's a *very* delicious partner with this soup. When lemons are more seasonal, a splash of lemon juice would certainly be a fine addition to this dish.
The quinoa was rinsed very well (it has a bitter coating- rinse it several times) and cooked for 20 minutes. Then I put a half-cup of it into a bowl and added a pre-sauteed onion, a generous sprinkling of celtic salt, a dash of cider vinegar, a dash of cayanne, a dash of tamari, and some more olive oil as a top drizzle once it was added to the soup. It was pretty amazing. This will be my lunch for the week.