Quinoa Vegetable Soup

Serves: 4
Yields: 13 and 1/2 cups

1 cup black-eyed peas (1 and 1/2 cups)

Overnight soak chickpeas in water.

2 tbsp olive oil
1 cup onion, chopped
1 and 1/4 cup carrot, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery, collard green stems and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1/2 tsp dried thyme (3/4 tsp)
1 tsp cumin powder (1 and 1/2 tsp)
1 tsp coriander powder (1 and 1/2 tsp)
1/2 tsp turmeric powder (3/4 tsp)
1/4 tsp ground black pepper
1/2 tsp cayenne powder (3/4 tsp)
1/4 tsp garam masala powder 

2 and 1/2 tsp salt (3 and 1/2 tsp)

Add spices and mix well.

2 cups seasonal vegetables, I used 10 beans, 1 orange bell pepper and cauliflower

2 cups tomato, chopped

Add vegetables and tomatoes and sauté for 2 more minutes.

1 cup quinoa, rinsed (1 and 1/2 cups)

8 cups water

2 bay leaves

soaked black-eyed peas

1 bunch collard greens, chopped

1 tbsp lemon juice (2 tbsp)

Add all the above, stir well. Set the pressure cooker to high for 5 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

Taste Note: Tastes GREAT. We had with pickles and it tasted awesome with pickles
Source: cookieandkate