1cupdiced bell pepper(use different colored peppers for colorful presentation!)
1cupdiced broccoli and/or cauliflower
1handful fresh spinach
Mix together the quinoa, coconut milk, vegetable broth, curry paste, brown sugar, and Sriracha sauce in a pot over medium high heat. Bring to a boil, then reduce heat to low and cover. Simmer about 15 - 20 minutes until all liquid is absorbed and quinoa is tender but not mushy.
Heat the vegetable oil over medium heat, then add the garlic, pepper, onion, and broccoli/cauliflower. Saute until vegetable begin to soften.
When the veggies are almost done, add the spinach and stir until wilted.