Quinoa and vegetable stir-fry with coconut milk and curry

Ingredients for 4 servings:

• 1 cup quinoa, colorful
• 2 cups water
• 3 m.-sized carrot(s)
• 1 bell pepper(s)
• 1 small head of broccoli
• 4 spring onions
• 2 garlic cloves
• 1 m.-sized onion(s)
• 1 can of coconut milk, approx. 400 g
• 1 tbsp coconut oil
• 3 tsp, heaped curry powder
• e.g. salt and pepper
• Vegetable stock powder
• Turmeric powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash the vegetables and cut into small cubes or rings. Place the quinoa in a cup and bring to a boil with twice the amount of salted water in a pot over high heat. Then simmer over medium heat for about 10 minutes. Remove the pot from the heat and let it swell with the lid on for another 5 minutes. Meanwhile, in a wok or large pan, sauté the onions and spring onions in coconut oil until translucent, add the garlic and fry briefly. Then stir in the remaining vegetables. Cook for about 5 minutes, stirring occasionally. Then deglaze with coconut milk and bring everything to a boil. Season to taste with curry powder, salt, pepper, vegetable stock powder, and turmeric powder. Simmer everything for another 5 to 10 minutes until the vegetables have reached the desired consistency. Stir in the quinoa and season to taste. It tastes even better the next day when everything has marinated well. Note: This dish can be varied with other vegetables or, alternatively, with chicken or fish.