1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
5. Puree the soup - either in a food processor, blender, or immersion blender in the pot.
Stir in lemon juice. Enjoy!
In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi
ally if organic), and lemon juice.
While still running blender, add hemp oil slowly. Add pepper.
Rinse and quarter the artichoke hearts.
In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can
crumble on top: cajun season
tofu, tempeh, or feta cheese.