1 cup quinoa, cooked (about 1/2 cup uncooked) 2 Tablespoons olive oil 1/2
cup baby portabella mushrooms, chopped 1/2 cup shredded carrots 1/2 cup red peppers, chopped 2 garlic cloves, minced 1 cup baby spinach leaves, loosely packed 1/4 teaspoon salt Pepper, to taste 1/2 tsp curry powder 1/8 tsp ground ginger 3 Tablespoons scallions, chopped 1 teaspoon tamari 3/4 cup whole wheat breadcrumbs