Quinoa with Olives

2 cups quinoa

500 ml veggie bouillon

250 ml coconut milk

oil, olive or sesame or peanut

2 cloves garlic

1 onion

1 carrot


1 red or green pepper

1 zucchini

2 tomatoes

1 can chickpeas

2 bags olives

chopped cilantro

Cook quinoa with bouillon and coconut milk until done, as if you were cooking rice. About 18-20 minutes. Set aside to cool.

Heat oil and saute onion and garlic until just tender, on medium heat. Add chopped carrot and cook for 3-4 minutes. Add about 1 or 2 teaspoons of turmeric, stir, cook for another minute. Add chopped pepper and then chopped zucchini then chopped tomatoes (having removed the seeds and slimy parts). I rinse the can of chickpeas under running water before adding them next. I do the same with the olives. Add some pepper and salt if desired. Put a lid on and let simmer for a few minutes. Lastly, add the chopped cilantro. Viola! Feeds four to six depending.