Ingredients

1 small diced onion
1 medium diced carrot
2 tablespoons olive oil
1 1/2 teaspoon curry powder
2 cups vegetable or chicken stock
1 teaspoon salt
1 cup quinoa
1 cup cooked fresh or frozen peas

Directions

In a medium stock pot, saute the onion and carrot in olive oil until translucent. Add the curry powder and mix well. Add the stock and salt, bring to a boil. Add quinoa, stir and cover. Cook on low heat for approximately 15 minutes. Set aside and add the peas. Let the mixture sit for 5-7 minutes. Adjust seasoning with salt and pepper if necessary.