Quinoa Curry Bowl with Vegan Quinoa

This meal utilizes frozen veggies that have been “stir-fried,” as well as fresh ginger and garlic. Frozen vegetables have come a long way, and they may now be a nutritious and tasty complement to any meal. Look for veggies that are 100 percent natural, with no added salt or oil.

INGREDIENTS

a third of a cup of quinoa (dry)

2 teaspoon onion granules

1 1/2 tsp curry powder

1 frozen “stir-fry blend” vegetable pack (16 ounces)

2 tablespoon garlic, minced (4 to 5 medium cloves)

2 teaspoon fresh ginger, minced

tahini (tahini) (tahini) (tahini) (ground sesame paste)

a dozen avocados (optional)

Garnish with sesame seeds (optional)

INSTRUCTIONS
In a medium saucepan, combine the quinoa, onion, and 12 tsp curry powder with 112 cups water and bring to a boil. Reduce heat to medium-low and cook for 15 minutes, covered with a tight-fitting lid.
Place the frozen veggies in a pan or soup pot over medium-low heat and cover to let them to melt and soften while the quinoa cooks. Stir occasionally, and if necessary, add a little water. Mince the garlic and ginger while the veggies are warming.
Increase the heat to medium-high and toss in the garlic, ginger, and 1 tsp curry powder when the veggies have thawed and softened (5 to 10 minutes). Cook for 1 to 2 minutes more.

Remove the skillet from the heat and toss in the tahini, adding a little water if necessary to properly combine the ingredients.

Combine the quinoa and the veggies in a mixing bowl. Serve with chopped avocado and/or sesame seeds on top, if preferred.Notes:

Feel free to add whatever fresh vegetables you have on hand, such as zucchini, cabbage, greens (kale, chard, spinach), or green onions, in addition to the frozen vegetables.

Quinoa is a dry grain that comes in three colors: white/yellow, red, and black. Use whatever color you like, or a combination of colors. (Alternatively, two-and-a-half cups cooked rice can be substituted for the cooked quinoa.)