INGREDIENTS:
1 T - Extra virgin olive oil
1 lg Onions chopped
1 c - Green Peppers, chopped
1 T - Garlic Paste
1 t - Ginger Paste
2 T - Maesri - Red Curry Paste
1 t - Ground Cumin
1 c - Spinach - Frozen
2 c - Broccoli - Raw or frozen
1/4 c - Fresh Cilantro, chopped
1 c - Quinoa - Cooked
28 oz can diced tomatoes with basil
1 c Lite Coconut Milk
DIRECTIONS:
saute onions, peppers, garlic paste, ginger paste, chili paste & cumin until veggies are tender
add broccoli and spinach and cook till tender
Add quinoa, tomatoes and coconut milk, simmer to blend, 15 - 20 minutes
add cilantro before serving.
