Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil

Once the mixture has begun to boil, bring to a simmer for about 15 minutes until the quinoa has soaked up all of the liquid
**The coconut milk will tend to foam and clump at the top if you do not continue to stir throughout–this is not a problem, and you can spoon off anything that clumps on top if you prefer**

In a separate pan, heat 2 tbsp coconut oil and add the diced tomato, zucchini, and onion

Continue to cook the vegetables on low-medium heat until they become soft

Add 1/3 cup red curry simmer sauce to the vegetables and cook for another 5-10 minutes

Once quinoa has finished cooking, add the vegetable/curry mixture to the pot and stir it in

Add the 1/8 cup of blanched almonds, and 1 tbsp of curry powder and stir until the curry has fully been absorbed
**1 tbsp does not seem like a lot, but it will go far!**

Serve in bowls and add the coconut flakes to garnish!