Coconut Curry Buddha Bowl

Method

1. Rinse the quinoa under cold water and cook according to package instructions.
2. In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the curry powder and stir for about 1 minute.
4. Pour in the coconut milk and bring to a simmer.
5. Add the chickpeas, sliced red bell pepper, and carrot. Cook for about 10 minutes until vegetables are tender.
6. Stir in the spinach and cook until wilted.
7. Season with salt to taste.
8. Serve the coconut curry over the cooked quinoa.