Vegetable Curry Quinotto

To serve 4 to 6

• 1 cup red and white quinoa ( ½ cup each)
• 1 onion, chopped
• 6 cloves garlic, minced
• 1” piece ginger, grated
• 2 carrots, diced
• 1 organic yellow pepper, diced
• 2 cups small broccoli florets
• 2 cups bok choy, chopped
• 2 cans organic Coconut milk
• 2 teaspoons Curry powder
• 2 teaspoon Red Curry paste
• Salt and pepper
• 1 Tbs. Coconut oil
• Cilantro for garnish

Preparation:

Rinse quinoa and cook according to directions.

In a wok over medium heat, add the coconut oil. When hot, add the chopped onions, and cook until translucent. Add the carrots, garlic and ginger and cook for a few more minutes. Add the peppers and broccoli and continue cooking until soft. Add the bok choy and cook another 3 minutes. In a small bowl, mix the curry paste with the coconut milk, and then add to the wok. Add the curry powder, and salt and pepper. Add the cooked quinoa and continue cooking for another 10 minutes, stirring often, allowing the quinoa to absorb the coconut milk and curry flavor. Garnish with cilantro.