Curried Quinoa

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder
1 tablespoon chile powder
salt and pepper to taste

Added a can a chickpeas. Yummy!

Directions

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Chocolate Nutella Milk

1/2 cup roasted hazelnuts (or raw) (Other nuts will work too.)
2 tsp cocoa powder (or cacao powder)
1/16 tsp salt
1/4 plus 1/8 tsp pure vanilla extract
1 cup water or milk of choice (or more if a thinner drink is desired. This also gets much thicker as it sits in the fridge.)
sweetener to taste (such as stevia, sugar, maple syrup, or even a banana!)
Optional: roast hazelnuts 6-8 minutes at 400F. In a bowl, soak the nuts in water for at least 8 hours (or overnight), then drain. I didn’t bother to skin, but you can if desired. Combine all ingredients in a high-powered blender (like a Vita-Mix), and blend thoroughly until super-smooth. If you have cheesecloth, I highly recommend pouring the milk through a sieve lined with cheesecloth. But if you don’t mind a gritty-textured drink, you can skip this step. Before serving, it’s best to fridge until chilled, as it will be hot from blending.