1 red onion, diced

3 tbsp garlic, diced

1 tbsp olive oil

3 large bell peppers, diced (mix of green, yellow, orange)

2 cups dry quinoa

2 tbsp fresh grated ginger (can use frozen cubes or paste as well)

1 tsp garlic powder

1 tsp cumin

1 tbsp ground coriander

¼ tsp pink salt

1 lemon

1 lime

Optional: chili lime pumpkin seeds, cilantro

Prepare quinoa as directed. While quinoa is going, dice all vegetables and garlic.

Pour 2 tbsp oil over large, hot skillet, add onion and sauté for 4-5 minutes, until onion is translucent.

Add garlic and peppers and add salt.

Cook for an additional 5-6 minutes until peppers start to soften. Add all spices, stir. Add cooked quinoa into skillet, stir all ingredients together and adjust spice as you prefer.

Top with chili lime pumpkin seeds and cilantro (optional)