Other people, like my husband, seem to like a regular old fork. But Sohla El-Waylly prefers a spoon. At least, that’s her recommendation for quinoa and broccoli spoon salad (above).

While croutons are baking, prepare soup. In large Dutch oven or soup pot, melt butter and oil over medium-low heat until it sizzles. Add onion, and cook until translucent, about 5 minutes.