In a large Dutch oven or heavy bottomed pot, heat 1 tablespoon olive oil over medium. Add onions, 1/2 teaspoon salt and 1/4 teaspoon black pepper and saute for 6-7 minutes, until translucent.

Then add garlic and saute for one more minute.

Add the other tablespoon of olive oil and add ground beef. Brown while stirring until cooked, and then drain most of the fat off (I left a little. Fat is tasty!)

Then add tomato paste and brown for 5 minutes while stirring.

Add cabbage and cook while stirring until slightly softened.

Then add remaining ingredients except parsley and bring to a simmer. Lower to medium low heat, cover, and cook for 25-30 minutes or until quinoa is cooked.

Add salt and pepper to taste. Ladle into bowls, garnish with parsley and serve! It's even better the next day. This is a thick soup, but if your soup gets too thicker overnight, add more broth as you reheat.