In a medium saucepan over medium-high heat, heat the oil. Add the onion, leek, carrots along with a dash of salt and saute for approximately 7-10 minutes. Add the garlic and saute for 1-2 minutes, until fragrant.
Add the vegetable broth and bring to a boil. Simmer until the vegetables are cooked, then blend soup smooth.
Add the quinoa to the soup (at this stage you may wish to add extra broth if the soup is too thick), and simmer on low heat until the quinoa is cooked, around 20 minutes.
Meanwhile, whisk together the miso, tahini and lemon juice until smooth. Once the soup is finished, add to the soup. Stir in nutritional yeast and dill.