1 medium potato, cubed finely
coconut oil, as needed
2 cloves garlic
1 cup dry quinoa
2 1/2 teaspoons ground coriander
2 teaspoons cumin
1 teaspoon ground mustard seed
pinch cayenne pepper
sea salt, to taste
1/3 cup peas
1/2 teaspoon turmeric, optional (for color)
drizzle olive oil
1. Preheat oven to 400 degrees F and line a baking sheet with parchment. Coat potato with coconut oil, and spread on prepared sheet. Roast until tender. You could also boil them if you'd prefer.
2. Heat a frying pan to medium-low, cook onions and garlic until onions are translucent. Cook quinoa with water according to package directions. Add more oil into onion pan, add the cooked potatoes.
3. Add in all of the spices except turmeric. Cook spices for a minute or so. Add into the pot of cooked quinoa.
4. Season with salt and turmeric, add in peas and put a lid over quinoa in order for the flavors to infuse. Drizzle olive oil and stir in.
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Source of recipe: We try to eat as much quinoa as we can, and I purchased some pre-rinsed quinoa which convinces me to make it even if I don't feel like it. Gotta use it up! We love samosas and Indian food has a special place in our hearts. We haven't even considered making gluten-free vegan samosas, but after making this dish we are adding it to our list. This is a rather easy meal that can be made in advance and stored in the fridge; the flavors will only get better with time. Love how turmeric makes everything so yellow and bright!