Curried quinoa salad

1 tbsp Curry powder
1 tsp Ginger, ground
2 clove Garlic
131 Onions, raw
13 Scallions, raw
358 Zucchini
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
2 tsp Westbrae Natural White Miso
0.50 tbsp *McCormick ground cumin
2 tsp Better than Bouillion, chicken base
1 tsp Corriander
4 tsp Lime Juice - ReaLime 100% Lime Juice
5 grams Cilantro, raw
1 can Canned Tomatoes
1.75 cup Kroger Chick Peas (canned)

Don't need to use bouillon to keep vegetarian
Use whatever vegetables you like; yellow squash, broccoli or cauliflower even Brussels sprouts. If using asparagus, roast separately the chop and add when the rest is roasted.
Add finely chopped hot peppers before baking

Preheat oven to 400 F

Place dry quinoa in 2 cups water, simmer for about 10 minutes. Add miso and bouillon. Cover and set aside.

Chop onion and garlic.
Chop zucchini into bite sized pieces.
Add these to a large baking pan.
Add rinsed, drained chick peas.
Add spices.
Add tomatoes and stir to mix.
Bake until all liquid is gone, about 30 minutes.

Chop scallion into thin rings, mix into quinoa and add the baked veggies.
Add lime juice to taste.
Top a serving with chopped cilantro and maybe cherry tomatoes.


Serving Size: 6 1-cup servings