Melt butter in 6-quart stockpot over medium heat. Cook onion, carrots, celery and salt for 5 minutes, until vegetables begin to soften, stirring occasionally. Add mushrooms and garlic, and cook 5 minutes, until vegetables are tender-crisp, stirring occasionally.
Add water and broth, and bring to a boil. Reduce heat to medium low, and simmer for 15 minutes.
Stir in quinoa. Cook 20 minutes or until vegetables and quinoa are tender. Stir in parsley, sage and thyme.
*Quinoa grains are growing in popularity and offer tasteful choices in our menus. They cook similar to rice.
This and other great recipes can be found in Bob Warden's Favorite Recipes: