Curried Quinoa

2 cups quinoa
1 carrot small dice
1 baby bok choy
2 cups green onion
1 tsp cumin seed
1 tsp mustard seed
1 T turmeric or curry powder
1 T fresh grated ginger
1 bouillon cube
Cook 2 cups quinoa in 3 1/2 cups of water until water is absorbed. Strain and rinse quinoa and add 2 cups of water and cook until water is absorbed.
Add vegetables to the hot quinoa and stir in. In a saucepan on medium heat dry roast the seeds.. When seeds begin to pop add curry powder and ginger. Add the hot spices and bouillon to the quinoa and veggies. Stir, salt and serve.
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Southern Style Black Eyed peas
Blanched cauliflower with miso/cashew sauce
Stuffed Red Peppers with quinoa arame
Breakfast Casserole
Turkey, Cranberry, Yams
Pumpkin Pinto bean enchiladas
Quinoa pasta primavera
Beet Salad
Cream of Spinach soup
Mung bean burgers
Polenta with mushroom gravy
Red Lentil and Yam soup
Potato leek soup
Tempeh Cacchitore
Mushroom Barley Soup
Cilantro Bean salad
Corn Chowder
Ginger Sesame Stir Fry
Curried Quinoa
Asparagus and fennel soup
Coconut curry
Cauliflower Curry
Fennel Soup
Carrot Ginger Soup
Miso Soup
Black Bean soup
Butternut squash soup
Millet Burgers
Buckwheat and Veggies
Wild rice and butternut squash salad
Orange, Fennel, Olive salad
Fig, goat cheese, and couscous salad
Cream of pear zucchini soup with sage
Roasted yams with lentil gravy
Biryani
Spaghetti squash with pesto
Rosemary fingerlings
Buckwheat falafel
Quinoa Tabouli
Forbidden rice and asparagus
Delicata squash stuffed with nuts, spinach, and white beans