Saute shallots and mushrooms in oil.
Add carrots and celery.
Cover with water. Add bay leaf, parmesan rind, "not chicken" bouillon cube.
Snap quinoa spagetti into fourths, toast in dry pan. Boil until still very chewy.
Add noodles to soup once carrots have softened.
Remove bay leaf and rind.
Top with fresh black pepper, sea salt, and chives.