Notes: We both thought this was pretty good. Might add water chestnuts for some crunch next time. Pictured above using red quinoa.

Ingredients:
3/4 cup uncooked quinoa
1 teaspoon granulated onion
1/2 teaspoon curry powder
1 bag (16 ounces) of frozen “stir fry” blend vegetables
4 to 5 medium cloves garlic minced
1 teaspoon ginger
1 teaspoon curry powder
2 tablespoons tahini
sesame seeds to garnish (optional)
1/2 avocado (optional)

Directions:
1. Cook the Quinoa according to package directions including the granulated onion, and ½ teaspoon curry powder. I used the rice cooker.

2. While the quinoa is cooking, cook the frozen vegetables in a covered pan or pot on medium-low heat. Stirring occasionally and adding a little vegetable broth or water if needed. While the vegetables are warming, mince the garlic and ginger.

3. When the vegetables have thawed, increase the heat to medium and stir in the garlic, ginger, and 1 teaspoon curry powder. Cook for another minute or 2 and then add the tahini and a little broth or water mixing thoroughly. Stir the quinoa into the vegetables. Serve with sesame seeds on top or garnish with sliced avocado.