Step 1: Make the quinoa

Ingredients:

• 4 cups low sodium organic veggie broth
• 2 cups organic quinoa (washed)
• 1 diced yellow onion
• 2 cloves garlic (crushed)
• 1 T Turmeric powder
• 1 T Curry powder
• 1 T Cumin powder
• Pinch of saffron
• Salt & Pepper to taste
• 2 T nutritional yeast
• 1 15 oz. can organic garbanzo beans or equivalent home cooked

Instructions:

• Bring the broth to a boil and add the quinoa, onion and spices. Cover, reduce heat to medium low and cook for 15 minutes.
• Meanwhile open and rinse the garbanzo beans or measure home-cooked. Add the beans shortly before the quinoa is cooked, once the broth is absorbed.
• Sprinkle on the nutritional yeast and mix.
• Turn off the heat and keep covered on the stove.

Step 2: Cook the veggies

Ingredients:

• 1 small zucchini diced
• 1 ear of corn cut from cob (or 1 Cup frozen corn)
• 1 carrot diced
• 1/2 pound fresh green beans, trimmed and cut in 1 inch pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Olive oil

Instructions:

• Saute the veggies in olive oil until tender.
• Add to the cooked quinoa and garbanzo beans and mix.
• Add salt and pepper to taste and serve.

Excellent topped with hummus or baba ganoush.