1cupquinoaI used tri-color quinoa but feel free to use whatever color you like. I also rinsed my quinoa before cooking it.
½teaspooncurry powder
½teaspoononion powder
¼teaspoongarlic powder
¼teaspoononion powder
1pinchsalt and pepper
¼cupfrozen peas
¼cupfrozen carrots
½cupfrozen broccoli
½cupcanned coconut milkI use full fat coconut milk (not cream) from a can, it's more creamy when it's from the can.
Instructions
First chop the onion and garlic, rinse the quinoa with water, strain it and set it aside.
In a large pot add the onion and garlic with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
Next add in the broth, quinoa and spices. Bring to a boil and then put a lid on and change to low heat for 12 minutes. (or how ever long your package of quinoa states to cook for)
Next add in the frozen vegetables and coconut cream and cook another 5 minutes on medium heat.
Let sit and thicken/cool for about 5 minutes and then enjoy.
Enjoy after cooled or store in a sealed container in the fridge for up to 3 days.
Video
Notes
Vegetables: Feel free to mix up the vegetables with others that you like or even increase the portion and add more vegetable.I used frozen vegetables, if you use FRESH vegetables then you need to add the vegetables in when the quinoa gets added in because they will take much longer to cook than the 3 minutes that it calls for frozen vegetable.