4cupslow sodium vegetable or chicken broth— (We used this one)
grated parmesan cheese for garnishing
chopped fresh dill for garnishing
Preheat oven to 400F (205 C). Take a head of garlic and slice 1/2 inch (1.5 cm) of the top. Place garlic head in the center of a piece of foil and pour 2 tbsp olive oil on top. Wrap in foil and place on a baking sheet. Bake for 30-35 minutes, until soft. Cloves should easily come out from the skins.
Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Add onions and cook covered for 5-6 minutes, until translucent. (If pan gets too dry, add a tbsp of water or olive oil).
Add mushrooms and cook covered for 5-6 minutes.
Add stock, water, quinoa, roasted garlic, thyme, salt and pepper. Bring soup to a boil and then reduce to simmer.
Cook for at least 15 minutes, until quinoa is tender. (Cook for a few more minutes if you'd like the soup thicker, but no more that 5 minutes).
Adjust seasoning, garnish with chopped dill and grated Parmesan cheese.
Roast garlic in advance. Feel free to add more quinoa or reduce the amount of liquid, if you'd like a thicker soup. Skip the Parmesan cheese and use vegan broth to turn this into a vegan soup.