simple stir-fry

This is one of my winter default meals - a quick, warming, balancing lunch that satisfies and digests easily. I put some quinoa on to start (it only takes 15 minutes), chop & fry the veggies, and then everything's done at the same time. Also, the vegetable content is fluid - it's pretty much whatever's in the fridge. This is an example of what is usually there in the winter - it should vary through the year to use what's seasonal, and therefore attune you to your environment.

1c quinoa
1 1/2c boiling water
1/2 tsp salt or 1 vegetable bouillon cube

1 tsp ghee or coconut oil
1 1/2 tsp whole cumin seed
1/2c julienned onion
1 tbsp chopped ginger
2 cloves garlic (optional)
1 carrot, sliced
1 pc. burdock root, same size as the carrot, peeled and sliced
1/2 block smoked tofu, sliced in the shape you desire (optional)
1 tbsp tamari
1 tsp maple syrup (my not-so-secret ingredient)
1c lacinato kale, de-stemmed and chopped
1c small-cut broccoli florets

garnish:
Cilantro Pesto or chopped cilantro
avocado wedges
toasted sesame seeds (optional)

Soak the quinoa for 5 minutes, then rinse it to remove that bitter flavour, (I forget what it's called). Cover with boiling water, bring it all to a boil, and then simmer for 12 minutes. This is when having a transparent lid for your pots is indispensible, because lifting the lid mid-way through its process never bodes well for the grain. When the quinoa is done, remove from heat and let stand for 5 minutes before lifting the lid.
Meanwhile, heat your oil in a heavy skillet and pop the cumin seeds. When they start to darken, toss in the onions, ginger and garlic if you're going there. Buddhists believe that garlic is agitating for the mind, and I have found this to be true for myself. However, if I'm feeling like i'm getting sick or experiencing any candida issues, I include the garlic for its antibacterial, anti-fungal and immune-boosting properties.
When the onions start to become translucent, toss in the carrots and burdock, and then a few shakes of tamari. Burdock likes some sort of sugar while it cooks, so I usually toss in the maple syrup at this point. After a couple of minutes, add the kale and broccoli. You may want to include a bit more tamari at this point. Let it cook just until the broccoli turns bright green. Serve over quinoa, garnished with tha goods above, and nourish yourself with presence and gratitude for your abundance in this life.