Heat a large soup pot over medium heat. Add olive oil to the pan, swirl, and then add onions and peppers. Stir, cover pan, and continue to cook until translucent and lightly brown, about 5 minutes. Add garlic and jalapeno and stir for another minute.
Add quinoa, hot water or stock, salt, and pepper; cover pan and bring to a boil, then lower heat to a simmer for 5 minutes. Add butternut squash (or potatoes) and continue to simmer for about 8 minutes. Add lima beans, carrots, and celery, and continue to simmer for another 5 minutes.
Turn off the heat and add greens, herbs, and a dash of cumin.
Let the soup rest for 30 minutes or so. Serve soup drizzled with a little olive oil and lemon juice to taste. Top with sliced avocado, fresh peppers, and/or crumbled cheese. Enjoy!
Recipe adapted from http://www.fulldishclosure.com/quinoa-soup-2/, retrieved Oct. 2012.