PERUVIAN QUINOA-VEGETABLE SOUP

I found this recipe in the book "The 30-Minute Vegan" by Mark Reinfeld and Jennifer Murray. I've been wanting to try eating quinoa for some time, but hadn't found an appealing way to eat it. This piqued my culinary curiosity and I tried it. Here it what the authors tell about the recipe; "On our honeymoon in Peru, after politely refusing the house specialty of fried guinea pig, we would typically opt for this yummalicious soup. From the mountains of Cusco to the jungles of the Amazon to the island of Lake Titicaca, we were happily treated to this national favorite time and time again. Most of these ingredients grow in the Andes Mountains and are popular among the locals. It was amazing to see quinoa growing in its natural environment. If you can't find purple potatoes, and will do." 
7 c water of vegetable stock 
3 Tbsp soy sauce 
3/4 c uncooked quinoa 
1 1/2 c chopped purple potatoes, or potatoes of choice 1 large carrot, sliced 
3/4 c diced yellow onion 
4 large garlic cloves, pressed or minced 
1 c sliced cabbage 
1 Tbsp seeded or minced jalapeno or other chile pepper 
2 large tomatoes, chopped 
1/4 c minced fresh cilantro 
1/4 c fresh Italian parsley 
1 t sea salt, or to taste 
1/2 t black pepper, or to taste 

1) Place the water and soy sauce in a large pot over med-high heat. Add the quinoa. 
2) Begin prepping the vegetables and place them in the pot as you go. Start with the potatoes, carrot, onion, garlic, cabbage, jalapeno, and tomatoes. 
3) Cook until the potatoes are tender and the quinoa is cooked, about 20 minutes from when the quinoa was added. Add the cilantro, parsley, and salt and pepper to taste.

I wanted to make it for Sunday dinner, and to have it ready after church, adapted it to cooking in a slow cooker. I reduced the amount of vegetable stock to a 32-oz tetra pak carton of veg broth, increased the carrots because I like them, and used canned jalapeno, and dried garlic and parsley. I cooked it on high for about 4 hours or so, and served it with cornbread drizzled with honey. It was incredible. I could eat the whole pot of it all by myself.