1/2 cup organic quinoa
1/2 cup organic buckwheat
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
2 cups organic vegetable broth

Toast the grains in a large saucepan over low heat, stirring constantly, until quinoa looks golden and aromatic, about 1 minute. Stir in curry powder and cumin. Remove pan from heat and let cool for 5 minutes. Add the vegetable broth and bring to a boil over medium-high heat. Reduce heat, cover, and simmer about 25 minutes. Check every 10 minutes to be sure the broth has not been absorbed too quickly; add more liquid if needed. Pilaf is done when grains are tender and liquid is absorbed. Fluff with a fork.