Ingredients

• 1/2 cup Quinoa (uncooked)
• 3/4 cup Water
• 1/4 cup Red Onion (finely diced)
• 1 ½ Garlic (minced)
• 1 1/2 tsps Ginger (peeled and grated or minced)
• 1 cup Broccoli (chopped into small florets)
• 1/2 cup Coleslaw Mix
• ½ Red Bell Pepper (sliced)
• 1/2 tsp Black Pepper (to taste)
• 2 1/4 tsps Curry Powder
• 1 can Lite Coconut Milk (canned)
• 1/2 cup Organic Vegetable Broth
• 1 cup Chickpeas (cooked, drained and rinsed)
• 1/4 bunch Cilantro
• 1/4 cup raw cashews (chopped)

Directions

1. Cook your quinoa by combining quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes or until all the water is absorbed. Remove lid, fluff with a fork and set aside.
2. Heat a large pot over medium heat. The pan is heated enough and ready for a no oil saute when if you add a splash of water, the water beads up or makes water ‘pearls’ in the pan.
3. Add the onion, garlic, ginger, broccoli, slaw mix and red pepper. Season with black pepper to taste, if using salt use a small pinch. Saute for 5 minutes or until veggies are slightly softened.
4. Stir in curry powder, coconut milk, broth and chickpeas. Bring to a boil then reduce to a simmer. Let simmer for 10 minutes. Taste and adjust seasoning as needed.
5. Serve over quinoa and garnish with cilantro and chopped peanuts if you wish. Enjoy!