Quinoa Soup

I know, Quinoa, sterotypical white-californian food. .The indingenous grain is tasty and low-carb! My mom passed on this recipe, but I make it different. It's pretty quick, super healthy and stores well for almost a week.
What you need:
1 cup quinoa
1 small onion (chopped, fine)
1 carrot (chopped, medium)
1 red bell pepper (chopped fine)
1 garlic clove (sliced, thin)
1 white corn on cob (slice off kernels)
1 small sweet potato (cut into cubes 1" thick)
1 lemon OR 1 orange
2 collard green leaves (cut into 1 inch strips)

olive oil (i use coconut oil) salt, pepper, red chili flakes.

Saute the bell pepper first until softened, add onion and garlic. once onion is transluscent add carrot, salt (a lot it will be diluted later by the water) and pepper, chili flakes.
Add quinoa and saute all ingridents for 1 minute. Slowly pour 6 cups of hot (or boiling) water. Once mixture starts boiling add sweet potato, reduce heat cover and let simmer until sweet potato is cooked (10-15 minutes).
Add corn and collard greens cover and allow to cook with low to no heat (you want corn to have some crunch) for 5 minutes.
Add lemon/orange squeeze. SERVE!