Eat from the Pantry Challenge - Invented Recipe - "Coconut Curry Veggie Bowl"

This - today's pantry-assembled lunch - was surprisingly good. I will be making it again in the future for sure. Turmeric is a known cancer-preventer!

Coconut Curry Veggie Bowl

Into a medium pot, on med-high heat:

1 14 oz. can coconut milk (I may substitute "lite" coconut milk in the future)
2 chicken boullion cubes (could be veggie boullion to make this vegan)
Heaping teaspoon curry powder
Heaping teaspoon turmeric
Dash onion powder
Dash garlic powder
1 cup uncooked quinoa (could substitute rice of any kind, but it may require a bit longer on the stove if so)
1/3 c. dried cranberries
Short drizzle agave syrup (or 1 heaping teaspoon sugar)

Heat the above for 10 minutes or so, to boiling, stirring occasionally. Reduce heat to medium-low, and add:

1 c. frozen veggies (I did a frozen mixed: carrots, green beans, peas, corn)

Cook another 5 minutes, still stirring occasionally, and then turn off heat.

Dish into bowls and top with toasted chopped walnuts. (To toast walnuts, put in chopped walnuts in toaster oven at 450 for 5 minutes while the other stuff cooks...)

Yum!