1 cup red quinoa (rinsed and drained)
1 small white onion, finely chopped
2 cloves minced garlic
2 tbs olive oil
2 cups broth (I used mushroom, but veggie and chicken would also work.)
1 tbs curry powder
1 tbs chili powder
In a 3 quart sauce pan heat 2 tbs oil. Add the onion and garlic and sauté for 3 minutes. Add the rinsed quinoa and toast for 5 minutes.
Add 2 cups of broth and bring to a boil. Once boiling stir in the curry and chili powder. Turn down to a simmer and cover, cooking for 25 more minutes. After this the quinoa should be tender and the liquid absorbed.