Chop vegetables (carrots, celery, onion) and set aside.
Add broth / stock to a large soup pot. Set to medium and bring liquid to a light simmer.
Add green split peas and let cook in the liquid for 10 minutes. Miix frequently.
Add quinoa, carrots, celery and onions to pot and mix. Reduce heat down to low.
Add in cumin and salt / pepper to taste. Mix and cover.
Let the soup cook (covered) for at least 1 hour.
*The longer you cook it the more the vegetables, quinoa and split peas will expand and the thicker the soup will get. After one hour, everything should be cooked through to serve the soup.*