Vegetable curry with quinoa

Ingredients

• 1 teaspoon canola oil
• 1 large red onion, chopped
• 3 cloves garlic, chopped finely
• 2 teaspoon cumin powder
• 2 teaspoon coriander powder
• 2 teaspoon curry powder
• 1 can (400g) no-added-salt chickpeas, rinsed and drained
• 1/2 medium zucchini, chopped
• 3 medium carrots, chopped
• 1 cup frozen or fresh green beans, chopped in half
• 1 can (440g) reduced-salt tomatoes in juice
• 1 small can (165g) reduced-fat coconut milk
• 2 cups tri-colour quinoa, cooked according to instructions on packet