Curry-Ginger Broccoli with Quinoa

2 Heads Broccoli
3 cups quinoa (2:1, water:quinoa)
1/4 cup peas
1/2 - 3/4 tsp curry powder
1 tsp. pepper
salt to taste
1-2 Tbsp. Oyster Sauce
1-2 tsp. Low-sodium Soy sauce
juice of two lemons
mince 1" of ginger
4 cloves of garlic

Rinse quinoa and drain throughly. Put in a pot and dry toast until a few grains 
begin to pop. Add 6 cups of water, bring to a boil, cover and simmer for 
about 15 minutes, or until the water is absorbed. Add peas. Remove from heat and let stand 
for 10 minutes. Fluff with a fork and let cool. 

Clean and chop the broccoli into bite size pieces. Stirfry the broccoli, garlic and ginger
with the remaining seasonings. Pour over quinoa and serve.