Mushroom Quinoa Vegetable Soup

I got the original recipe for this from the 30 Day Diabetes Miracle Cookbook, but I have made enough changes that it really has my own twist to it. This is a protein rich, nourishing soup that is simple enough to make in 30 minutes, but has complex enough flavors to taste like it took you hours. Enjoy!

1 tsp oil
1/2 cup quinoa
2 1/2 tsp cumin seed or 1 1/2 tsp ground cumin
1 tsp thyme
1 1/4 oregano
1/4 tsp cardamom
1/4 tsp coriander
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 can organic diced tomatoes
1/2 small package of baby mushrooms, chopped or sliced
1 tsp salt, or to taste
7 cups of water, plus 1/4 cup chicken style seasoning (feel free to add more if needed)
1 can beans of your choice
1/4 cup chopped fresh cilantro or parsley

Heat the oil in a large pot over medium heat. Add the quinoa, cumin seed or ground cumin, coriander, and cardamom, and cook for 2 to 3 minutes, stirring constantly. Add the thyme, oregano, onion, bell pepper, garlic, and jalapeno, and stir well. Add the tomatoes, mushrooms, salt, water, chicken style seasoning, and beans, and bring to a boil. Reduce heat, and simmer until the quinoa and mushrooms are soft, about 20 minutes. Remove from heat, stir in cilantro or parsley, and serve.