Preheat the oven to 350 F.

Cook the quinoa per package instructions (I follow the microwave method for this, combining the quinoa with ½ cup of water, microwaving on high for 6 minutes and stopping halfway through to mix). All the water should be absorbed by the quinoa.

Line a baking pan with parchment paper and spread the quinoa out as much as possible. Bake for 30 minutes, stirring the quinoa every 10 minutes. Dust with salt.

Warm 2 tablespoon of olive oil over medium heat, add the onion and cook for 10-15 minutes until soft and translucent.

Add the sesame oil and garlic and cook for ~30 seconds until fragrant, then dust with the flour and mix well. Continue cooking the mixture for about 2 minutes.

Next add the stock, beans, thyme, bay leaves, 1.5 teaspoon salt, pepper, and MSG. Bring to a heavy simmer over medium to medium/low heat.

Simmer for 30-35 minutes, the liquid level should reduce a good bit. Turn off the heat, remove the bay leaves, and blend the soup using an immersion blender or by transferring it in batches to a standard blender.

Bring the blended soup back to a simmer before serving. If it is too thick, add a little water. If it is too thin, allow it to simmer until the desired consistency is reached. Taste and add more salt/pepper if desired.

Ladle into serving bowls, then top with a swirl of olive oil (this isn’t just for looks, it’s delicious). Top with the crispy quinoa and serve (you may have extra quinoa leftover).