### TranslatedIngredients: 1/4 cup Quinoa - soaked in warm water for 10 mins,1 cup Kala Chana (Brown Chickpeas) - cooked,1/2 cup Vegetable stock,1 Onions - finely chopped,2 Bay leaf (tej patta),1 cup Water,1 cup Carrots (Gajjar) - beans and peas,1/2 cup Green Bell Pepper (Capsicum) - chopped,1 teaspoon Ginger - grated,1 tablespoon Sunflower Oil,1/4 cup Homemade tomato puree - or pasta sauce,1/2 tablespoon Kashmiri Red Chilli Powder,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Coriander (Dhania) Leaves ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Continental ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making Quinoa Veg Soup, firstly add oil in a pressure cooker.Add onions, grated ginger, garlic and bay leaf and sauté till the onions turn golden brown.Once the onions turn golden brown, add tomato puree, bell pepper, veggies and sauté with salt.Add the cooked garbanzo, red chilli powder, jeera, dhania powder, quinoa, vegetable stock, water and pressure cook it for 2 whistles.Let the pressure die down on its own. Simmer for 3-4 mins till you get desired consistency and lastly add cilantro. Check the salt and spices and adjust to suit your taste and serve.Serve Quinoa Veg Soup with Chilli Cheese Toast or any other toast of your choice.