1cupdiced bell pepper(use different colored peppers for colorful presentation!)
1cupdiced onion
1cupdiced broccoli and/or cauliflower
1handful fresh spinach
Instructions
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.
1 cup quinoa, 1 ¼ cups coconut milk, 1 cup vegetable broth, 3 tablespoons curry paste, 1 tablespoon brown sugar, 1 tablespoon Sriracha sauce
Heat the vegetable oil over medium heat, then add the garlic, pepper, onion, and broccoli/cauliflower. Saute until vegetable begin to soften.
1 teaspoon vegetable oil, 1 tablespoon minced garlic, 1 cup diced bell pepper, 1 cup diced onion, 1 cup diced broccoli and/or cauliflower
When the veggies are almost done, add the spinach and stir until wilted.