Instructions: Melt butter in a saucepan over medium-low heat. Add onion, curry powder and carrots and cook 5 minutes. Stir in 2/3 cup of chicken stock. Bring to boil. Reduce heat to medium-low and cook, covered, 20 minutes. Remove vegetables from pan with a slotted spoon and puree in a food processor or blender. Return to pan, add remaining stock, and bring to a boil. Stir in quinoa, reduce heat, and simmer, covered, over medium-low heat until quinoa is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt and pepper. Sprinkle with parsley.

Yield: 4 servings

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