• Cook the quinoa. You will need twice as much water as quinoa. Add quinoa to a pot with a lid. Add water to the pan, cover, and bring to a boil over medium high heat. Reduce heat to low and simmer for 15-20 minutes or until the water is absorbed and the quinoa is soft. Check on the quinoa periodically, giving it a quick stir, to prevent any sticking or burning on the bottom. When done, remove from the heat, fluff with a fork, and set aside to cool.
• Heat a sauce pan over medium heat. Add the onion, garlic, ginger, broccoli, red pepper, and carrot. Sauté for 5 minutes or until veggies are slightly softened.
• Stir in curry powder, red pepper flakes, coconut milk, vegetable broth and chickpeas. Bring to a boil then reduce to a simmer. Let simmer for 10 minutes. Taste and adjust seasoning as needed.
• Serve over quinoa and garnish with basil. Enjoy!

Notes

• Quinoa: If you have your quinoa pre-cooked, multiply the uncooked quantity by 3 to get the cooked amount for your dish. Quinoa triples in size when cooked.