March 19, 2014 - 15:23 GMT hellomagazine.com Quinoa, thyme and beetroot soup recipe GALLERY Serves: 4 Ingredients ½ packet of pearl and black Express Quinoa from Quinola 1 tbsp olive oil 1 small onion, chopped 1 clove garlic, crushed 1 tsp fresh thyme leaves 2 bay leaves ½ tsp ground cumin Splash of balsamic vinegar 1 large tomato, finely chopped 3 large pre-cooked beetroot, roughly chopped 1pt chicken stock Juice from ½ lemon Sea salt and black pepper, to taste Natural yoghurt to garnishMethod Heat the olive oil in a large saucepan over medium heat, add the onion, and stir until it softens. Now add the garlic and a splash of balsamic vinegar, and stir for another minute. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for a further 2 minutes. Add the ready-cooked Quinola quinoa, chicken stock and the chopped beetroot. Bring to the boil then blitz in a food processor. Return to the pan, stir in the lemon juice and seasoning, and heat through for a few minutes. Serve hot with a dollop of yoghurt and crusty bread.