2 tbsp oil
1 diced onion
2 minced garlic cloves
1 diced bell pepper
1 diced carrot
1 cup quinoa, rinsed and drained
2 cups vegetable broth
Salt and pepper to taste
In a pot, heat 2 tbsp of oil over medium-low heat. Add 2 tbsp of British Madras Curry spice blend and stir gently for 30 seconds to 2 minutes until the spices are fragrant, making sure not to burn them.
Add 1 diced onion and 2 minced garlic cloves, and sauté for 5 minutes or until softened.
Add 1 diced bell pepper and 1 diced carrot, and cook for another 5 minutes.
Stir in 1 cup of rinsed and drained quinoa, and cook for an additional 2 minutes.
Add 2 cups vegetable broth, and bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.