Carrot, Carrot Top and Quinoa Soup

I'm always wondering what to do with the tops of the vegetables Farmer John sends along. Carrot tops taste a lot like parsley!

Adapted from this recipe at food.com.

Ingredients:
1 tablespoon olive oil
1/2 onion, diced
4 cups water  + 2 tsp bouillon or dried soup stock OR 4 cups stock (vegetable or chicken)
4 medium carrots, peeled and cut into 1/4 inch rounds
1 cup carrots, tops washed and finely chopped
1/2 cup quinoa, rinsed
sea salt and black pepper to taste

In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.