Quinoa and Veggie Curry 

(warm and rich for the winter nights)


1 cup of washed quinoa
1/2 carton of veggie broth
1/2 yellow onion diced
3 cloves of garlic diced
1 large sweet potato or yam peeled and diced
1 can of garbanzo beans washed and drained
1 cup of broccoli florets
1/2 cup of sliced mushrooms (any type)
1/2 bunch of cilantro chopped
1 can of coconut milk
1 table spoon of cumin and turmeric
1 teaspoon of curry
salt and pepper to taste
olive oil


Cook the quinoa according to package, substitute water for the veggie broth for more flavor, also salt and pepper to taste

Sautee the onions in olive oil till translucent, add garlic.
Add the sweet potatoes or yams and let it cook for a minute or two. Add the garbanzo beans and mushrooms. Add some veggie broth and let it simmer for a couple of minutes. Add the coconut milk and cook till the potatoes are soft. Add seasonings and cilantro.
When all veggies are cooked add the broccoli florets mix well and turn the heat off. This will preserve the bright broccoli color.
Spoon the quinoa onto bowls and the curry on top.
Serve hot and enjoy this delicious warm winter yuminess!