Pro-Soup Propaganda

I made this recipe awhile back and always meant to post it and hadn't yet, so here it is! I had never thought to do curry-fried quinoa, thinking that it might not be that different from rice, but let me tell you what. Once you make this you'll never go back to rice again! The quinoa gives that extra punch of protein, vitamins, and minerals, and it soaks up more of the flavor. Man, it's good! Even better after a couple days if you can stand to keep delicious leftovers around!

You will need:

1 pot to cook quinoa

1 large tall-sided skillet that can hold your quinoa and veggie mixture

1 cup of uncooked quinoa

2 cups of water

2-3 tbsp coconut oil (you could also use olive oil, but coconut oil has magical properties!)

2 diced bell peppers (I used red and orange)

1 diced large red onion

2 eggs

2 tbsp minced ginger (because I LOVE ginger, you could try 1 tsp if you wanted less)

6 cloves minced garlic (again, less if you don't like garlic a ton, but then I think you're crazy ;o)

10oz bag of frozen peas

2 stalks of green onions, diced

2 tbsp of curry powder

1 tbsp of turmeric (it's SO good for you! Dooo it!)

2 tsp of chili powder

2 tbsp soy sauce (I used shoyu, you could use coconut aminos or liquid aminos, too)

First, start your quinoa. Boil your two cups of water and add the quinoa. Cover it and turn the heat down to low. Let it simmer and the quinoa soak up the water. This will take about 15 minutes, giving you time to finish the rest of the recipe.