1 onion, finely chopped

1 small jalapeño, seeded and finely chopped

3 tablespoons (45 ml) olive oil

1 1/4 cups (225 g) quinoa

1 1/4 cups (140 g) slivered almonds

2 cloves garlic, finely chopped

1 teaspoon curry powder

1 teaspoon garam masala

1/2 teaspoon ground cumin

2 1/2 cups (625 ml) chicken broth or vegetable broth

2 cups (300 g) butternut squash, peeled, seeded and diced

4 cups (1 litre) cauliflower, cut into small florets

1 red bell pepper, seeded and diced

1/4 cup (10 g) chopped fresh cilantro

Salt and pepper

In a saucepan, brown the onion with the pepper in the oil. Add the quinoa and almonds and sauté until lightly browned. Season with salt and pepper.

Add the garlic and spices and cook 1 minute, stirring constantly.

Add the broth, squash, cauliflower, and bell pepper.

Bring to a boil. Cover and simmer gently for 12 to 15 minutes. Remove from the heat and stir. Let stand, covered, for 5 minutes or until the quinoa has completely absorbed the liquid. Adjust the seasoning. Sprinkle with cilantro.

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