Curried Veggies and Quinoa

Main

Difficulty: Easy Servings: 3 Source:

Ingredients

Curry Paste:

1.5 tablespoon turmeric

1.5 teaspoon cumin

1/4 teaspoon cinnamon

1 teaspoon coriander

1.5 teaspoon paprika

1 tablespoon lime juice

1 tablespoon tamari (next to soy sauce in the market but a gluten-free version, as soy sauce contains wheat)

Vegetable Mix:

1 tablespoon coconut oil

1 head bok choy

1 large onion

1 large carrot cut into smaller pieces

2 cloves garlic chopped

1 large head of broccoli

Directions

Bring quinoa to boil in two cups of water or broth.

Reduce heat and cover for 10 to 15 minutes.

Sauté onion and garlic with coconut oil for about two minutes.

Add bok choy and sauté until bright green. Add carrots and sauté for another four minutes.

Pour all but about one tablespoon of the curry sauce over veggies and mix.

Add a dash of salt.

Add the remaining tablespoon of the curry mixture to the quinoa and fluff/mix with a fork.

Dip quinoa into bowls or onto plates and serve veggies on top.