Place quinoa and water in a medium pot. Bring to a boil. Once boiling, reduce heat to low and simmer covered for 15-20 minutes, or until the liquid is absorbed. OR, feel free to cook your quinoa in a rice cooker.
Meanwhile, chop all the vegetables.
When the quinoa is cooked, dump into a large bowl.
Add oil to a large skillet or wok and heat over medium heat. Add onions and garlic and sauté for about 5 minutes, stirring often.
Add broccoli, carrots, and peppers and sauté for another 5 minutes.
Add all remaining seasonings and sauté until well-combined.
Dump the cooked quinoa intro your skillet or wok and sauté for another 3-5 minutes. Then, turn off heat.
Hall, Y.N., Fuentes, E.F., Chertow, G.M. et al. Race/ethnicity and disease severity in IgA nephropathy. BMC Nephrol 5, 10 (2004). https://doi.org/10.1186/1471-2369-5-10
Kiryluk K, Li Y, Sanna-Cherchi S, Rohanizadegan M, Suzuki H, et al. (2012) Geographic Differences in Genetic Susceptibility to IgA Nephropathy: GWAS Replication Study and Geospatial Risk Analysis. PLoS Genet 8(6): e1002765. doi:10.1371/journal.pgen.1002765