3 cups colorful veggies (onions, carrots, red bell pepper, broccoli, etc)
boneless chicken breasts or tofu (optional)
In a medium saucepan, mix quinoa, coconut milk, vegetable broth, red curry paste, sugar, and Sriracha sauce / red chili flakes (if using). Bring to boil, then lower heat to lowest setting and cover saucepan. Simmer until the quinoa is ready, about 15 minutes. If the liquid is almost all absorbed but the quinoa is still not ready, stir another ¼ cup of water in.
If adding chicken or tofu, pan fry and set aside
While quinoa is cooking, heat oil over medium heat and stir-fry the garlic and veggies.
Mix veggies with quinoa and serve, garnished with fresh basil/cilantro.