1. In a pot, heat the oil. Add the onion and cook for 2 minutes. Add the celery, beets, and potatoes; cook for 4 minutes. Add the vegetable broth. Season with salt and pepper. Cover halfway and simmer for 20 minutes.
2. Remove from heat. Blend with an immersion blender to puree the soup.
3. Add the cooked quinoa.
4. Peel the eggs and place in each soup bowl.
5. Pour the beet soup over the eggs and serve immediately.