In small pot, combine quinoa with 1 cup of water over medium high heat.
Bring to a simmer, reduce heat to low, and cover.
Cook 10-15 minutes, until all water is absorbed. Set aside.
In large soup pot, add olive oil over medium-high heat.
Add the leeks and saute 10 minutes, being careful not to brown.
Add the potatoes and vegetable broth and bring to a simmer.
Let simmer 20 minutes, or until potatoes are tender.
Once potatoes are tender, remove about half of the soup and puree in a blender. Alternately, you could use an immersion blender to puree half of the soup. You want the consistency to thicken, but still leave a few chunks of potatoes throughout.
Return pureed soup to soup pot.
Season with thyme, marjoram, red chili flakes, salt and pepper.
Add cooked quinoa and stir to combine.
Enjoy!