2.Saute some onion, tomatoes and bell peppers, so it yields about I cup. add twocups of cooked quinoa, olive oil, paprika and Bragg’s Amino acids. Don’t forget two-three garlic cloves.
3. Put some canned chickpeas on the frying pan, add some almond slices, quinoa, olive oil, curry, garlic and Bragg’s. I add about 1 tsp. curry per 1 cup of quinoa. When everything is ready, add a bit of finely diced parsley.