Rinse the quinoa under cold water, drain well, and set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-5 minutes until translucent.

Incorporate diced carrot and chopped mushrooms. Cook for an additional 3-4 minutes, stirring frequently.

Pour in the vegetable broth and add the rinsed quinoa. Bring to a boil, then simmer covered for 15-20 minutes.

Stir in shredded kale and remaining minced garlic, allowing to wilt for 1-2 minutes.

Taste the soup and adjust seasoning with salt, pepper, or lemon juice as needed before serving warm.