From Cooking for Consciousness

3 Tbs oil
1 tsp black mustard seeds
½ tsp whole cumin seeds
2 tsp turmeric
1 tsp salt
6 c vegetables, diced (for example: zucchini, carrots, onions, peppers, tomatoes, eggplant)

Heat oil.
Add mustard and cumin. When mustard seeds “dance,” add all remaining ingredients, stirring quickly to avoid burning the spices. Turn down heat. Cover and simmer until vegetables are tender.
If too dry, add a little water.

Recipe By Cathy Perry

Ingredients:
2 tablespoons butter or extra virgin olive oil (I use a combination)
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 cup dry quinoa
2 cups hot low sodium vegetable or chicken stock
8 ounces asparagus, cut into 1-inch pieces (8 to 10 stalks)
2 tablespoons parmesan cheese, grated
1 teaspoon lemon zest
1/8 teaspoon pepper
salt to taste

Directions:
1. Melt butter in 12-inch skillet over medium heat. Cook asparagus, onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Remove asparagus and set aside. Stir in quinoa. Cook and stir 1 minute.
2. Pour hot stock over quinoa and. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding stock 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in asparagus and remaining ingredients.
3. *For softer grains increase broth and cooking time.
4. Serve hot or at room temperature.