QUINOA VEGETABLE SOUP

This is for a pressure cooker, but you could just throw it in a pot and cook it for longer.

Ingredients:
2 teaspoons canola oil
2 teaspoons finely minced garlic
2 cups coarsely chopped onions
5 cups boiling vegetable stock
2 Tablespoons tomato paste
1/2 cup sliced dried mushrooms, soaked if necessary
3 large carrots, halved and cut into 1/4 inch slices
3 large celery ribs, diced
1/2 cup dried split peas, picked over and rinsed
1/2 cup quinoa, thoroughly washed and drained
2 large bay leaves
1 Tablespoon dried dill
Salt and pepper to taste

Instructions:
Heat oil in pressure cooker. Cook garlic and onion over medium-high heat, stirring frequently for 3 minutes. Stir in the stock, tomato paste, mushrooms, carrots, celery, split peas, quinoa, bay leaves, and dill. Lock lid in place. Over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Reduce pressure with quick release method. Remove lid, tilting it away from you to allow excess steam to escape. Remove the bay leaves, add salt and pepper. Stir well when serving to distribute the quinoa, which tends to sink to the bottom.