The Bojon Gourmet

Cook the quinoa:
2 Soak the quinoa in cool water for 5 minutes or so. Strain in fine mesh sieve, give it another rinse, and drain well.
3 In a medium saucepan, warm the olive oil over medium heat. Add the quinoa, and cook, stirring, for about 5 minutes to toast slightly. Add the water, curry powder and salt, stirring once to combine. Bring to a boil, then cover and reduce the heat to low. Steam the quinoa for 15-20 minutes until it is tender and all the water is absorbed. Let stand off the heat 5-10 minutes, then uncover and fluff with a fork.
Prepare the veggies:
6 Meanwhile, grate the carrots on the large holes of a box grater. Warm the olive oil in a large skillet over medium heat. Add the carrots, curry powder and salt and cook, stirring occasionally, for 5-10 minutes, until crisp-tender. Add the scallion, and cook for a few minutes minutes until tender. (If using fresh shelled peas, add now and cook for a minute or two until tender. If using snap peas, add in the next step.)
7 Dump the quinoa into a large bowl and add the carrot-scallion mixture, snap peas and lemon juice, tossing gently to combine.
8 Serve warm or at room temperature with a generous scoop of yogurt, a sprinkling of almonds and a flurry of cilantro.