Coconut Curry Quinoa with Roasted Vegetables

Oh how I love coconut curry sauce! This only takes about 30 minutes to make, and it is so satisfying and delicious.

Ingredients
1 cup quinoa
1/2 medium size onion, minced
2 vine-ripened tomatoes
1 cup baby portebello mushrooms, quartered
1 red pepper, chopped
1 can coconut milk
1 Thai chili pepper, minced
1 bunch of green onions, minced
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp curry powder
1/2 tsp cayenne pepper

To make the quinoa:
Saute onion in olive oil until slightly golden.
Add quinoa and saute for a couple of minutes.
Add 2 cups water and bring to a boil.
Cook on low for 15 minutes.

To roast the veggies:
Toss tomatoes, mushrooms, and red pepper in 1 Tbsp olive oil.
Layer onto a baking sheet and roast for 15 minutes.

To make the sauce:
Saute garlic in olive oil.
Add chili pepper, ginger and green onion and saute.
Add curry powder and cayenne.
Add coconut milk and stir.
Heat to a low simmer.
Add salt and pepper to taste.

Serve by dishing quinoa first, then layer on veggies and spoon the coconut curry sauce on top.
Enjoy!  :o)