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Yield: 4 servings
2 tablespoons olive oil
1 medium red onion, diced
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1 (14-ounce) can light coconut milk
1 cup water
1 cup quinoa, rinsed well
1 teaspoon salt, plus more to taste
1 pound frozen butternut squash
1 pound frozen mixed peppers
1 (14-ounce) can chickpeas, drained and rinsed
1 tablespoon lemon juice
2 tablespoons minced fresh parsley
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