INGREDIENTS:1 lb. Washington russet potatoes 1 cup finely chopped onions 1 clove garlic, minced 1 ½ to 2 tsp. curry powder 1 Tbsp. vegetable oil 1 ½ cups vegetable broth ¾ cup quinoa, rinsed and drained ¼ tsp. salt dash ground pepper ¾ cup frozen peas, thawedDIRECTIONS:Wash potatoes; do not pare. Cut into ½-inch dice. Sauté potatoes, onions, garlic and curry powder in oil until onions are tender. Add broth and mix well; bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, ...
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