Crowd-pleasing hot-pot quinoa

There have been many nights where I've had a ripe pear for dinner and gone to bed. I'm thankful for hot food still when it happens, even though the days of pear suppers are long gone. I chose quinoa as a base because it's a more filling grain than rice, although brown rice could certainly be substituted. I also chose a vegetable rich dish because it's important to look after your health when you're nose-to-grindstone. The minerals and vitamins you get from simple vege are the brilliant for immune system. The body will get a natural full signal from the fibre and moisture of the dish, while the protein has excellent staying power. When cooking for 1, it's one of the few meals I tolerate leftovers from.

Ingredients

1 cup	Quinoa, from the bulk section of the supermarket (Main)
1 knob	Fresh ginger, (about the size of your thumbnail), peeled, finely diced
5 cloves	Garlic, peeled and finely chopped
½	Brown onions, peeled and chopped
1	Carrot, cut length wise then sliced thinly
1	Orange capsicum, core removed and chopped
1 packet	Sauce, Lee Kum Kee Ready Sauce for Coconut Curry Vegetables (International Aisle)
1 packet	Mung bean sprouts, (often on markdown for $1.19 in the produce section. They're perishable, and people don't buy them much, so the markdown price happens more than you think)
⅕ tsp	Cayenne pepper, (optional)
2 Tbsp	Olive oil
1 bunch	Chopped fresh coriander
1	Salt & freshly ground pepper, to taste

Directions

1. In a small saucepan, measure 1 cup quinoa and two cups water. Bring to the boil, covered, then reduce to low and set the timer for 20 minutes.
2. Heat olive oil in pan over medium heat. Sauté the onion, ginger and garlic until soft.
3. Add the mung beans sprouts, carrot and capsicum. Sauté for three minutes. Add the spice mix. Raise the temperature if needed. Add 1/2 cup of water to braise slightly. If desired, season with cayenne, salt, and pepper. This will give it a little more warming power.
4. When ready to serve, add 1/4 portions of quinoa to each bowl or plate. Top with 1/4 of the vegetable mixture. Finish with fresh coriander, if using.