2 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
1 medium carrot, finely chopped
1 stick celery, finely chopped
1 large tomato, chopped
1 tsp harissa paste, extra to taste (for serving)
1.2L chicken stock
1 tbsp soy sauce
3 bay leaves
6 thyme sprigs
Salt and cracked black pepper, for seasoning
1 cup white quinoa, rinsed
1 lemon, halved
2 cups thickly sliced silverbeet leaves, firmly packed
Marigold confetti, optional
Heat oil in a large stockpot over a medium heat. Add onion, garlic, carrot and celery. Cook, stirring occasionally for 5 minutes or until soft. Add tomato and harissa into pot. Cook, stirring for 3 minutes or until tomato has broken down.
Stir in stock, soy sauce, bay leaves and thyme, and bring to the boil. Season. Add quinoa and gently boil, covered, for 12 minutes or until tender. Squeeze one half of the lemon into broth, and cut remaining half into thin slices.
Stir sliced silverbeet into broth and allow to wilt. Discard bay leaves and thyme sprigs. Ladle broth into bowls, then place a thin lemon slice in each bowl. Sprinkle with marigold confetti. Serve with extra harissa paste.