Curried Quinoa Risotto (Gluten-Free, Vegan) - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup quinoa
1/2 onion, chopped
1 garlic clove, chopped
1 teaspoon ginger, chopped (optional)
2 cups vegetable broth
2 teaspoons curry powder
3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.)
1 teaspoon salt
1 dash cayenne (optional)

Preparation

Heat olive oil in a pan. Add chopped onions, garlic and ginger and saute until onions are tender.
Add quinoa and saute a few more minutes.
Add vegetable broth and bring to a boil. Reduce to a simmer and add curry powder. Cover.
While the quinoa is being cooked, add vegetables (starting with the ones that will take longer to cook).
When all water is absorbed, remove from heat. Adjust the taste with about 1 tsp of salt and some cayenne (if you like it hot).
Infuse love and serve!