Quinoa with Cumin Veggies

ONE
1 onion, chopped
6 garlic cloves, pressed

TWO
4 t ground cumin
1 t turmeric
2 t smoked paprika
1/2 t ground cardamom
1/4 t cayenne pepper (or more to taste)

THREE
4 cups cauliflower florets
1 medium eggplant, cubed
30 oz. can chick-peas (if canned, rinsed and drained)
32 oz diced tomatoes (canned is ok), with their juice

FOUR
1 cup raisins
2 medium zucchini, cut into 1/2-inch cubes

FIVE

1 1/2 cups quinoa, cooked in the rice cooker with 3 cups of water

In a large pot or dutch oven, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Add THREE. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes. Add FOUR and cook for another 10 minutes or until all veggies are tender. Add the quinoa and adjust the seasonings.

Original from Pinterest