1 cup quinoa
2 1/4 cups veggie broth
3 Tbs curry powder
1 garlic clove, minced
1 Tbs olive oil
1 onion, chopped
1 head of broccoli or cauliflower
1 bell pepper, sliced thinly
8 Carrots, chopped
8 oz mushrooms, sliced
if you like it spicy you can add in sriracha to taste, or sprinkle with red pepper flakes
-In medium pot, cook quinoa in veggie broth. Bring to a boil and let simmer 15-20 minutes, until the broth is soaked up. Mix in the curry powder, (for a creamier and sweet flavor, use half coconut milk)
-In sauce pan with olive oil: sauté the onion, peppers, and mushrooms with garlic.
-In another pot steam the carrots and broccoli in about an inch of water, for about 7 minutes.
-Once everything is ready, mix together in bowl. If quinoa is too dry, add in a touch of water, or a bit more coconut milk
-Season with salt in pepper to taste