CURRIED QUINOA

Ingredients

• 1 1/14 cups dry quinoa (white quinoa works best for this recipe)
• 1 15-ounce can light coconut milk
• 1 cup water
• ½ teaspoon salt
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• Dash black pepper
• 2 teaspoons toasted sesame oil
• ¼ cup green onions, white parts only (save the tops for garnish!)
• 1 clove garlic, crushed or minced
• 2 teaspoons finely chopped or grated ginger
• 1½ cups cauliflower florets
• 1½ cups broccoli florets
• 1 small red bell pepper, seeded and cut into strips
• 1 cup grated carrot
• ½ cup thawed, frozen green peas
• 1 tablespoon tamari
• 1 teaspoon rice vinegar

Instructions

Rinse the quinoa through a fine sieve for about a minute. Transfer the grain to a medium sized pot and add the coconut milk, water, salt, curry, turmeric and pepper. Bring to a boil. Reduce the quinoa to a simmer, cover, and simmer for 15 minutes, or until the grain is tender and fluffy. Turn off the heat and allow the quinoa to rest for about 5-10 minutes.
While the quinoa cooks, heat the oil in a medium sized skillet or sauté pan. Add the onions, garlic, and ginger. Sautee for about a minute, or until the garlic is very fragrant. Add the vegetables, tamari, and rice vinegar. Cover the pan with a lid and allow the vegetables to steam cook for about 5-10 minutes, uncovering and stirring every couple minutes to make sure that they don't burn. If any of the garlic starts to burn, add a few tablespoons of water to the pan.
When the vegetables are cooked, but still tender, transfer them to the pot with the quinoa. Mix everything together and serve, topped with chopped green onion tops or cashew pieces.
Notes
Leftover curried quinoa will keep in an airtight container in the fridge for up to four days, and can be frozen for one month.

In place of the vegetables listed, you can use 4-5 cups of your favorite frozen and thawed vegetable mix.