Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, using water or vegetable broth for added flavor.
2. In a large skillet, heat the olive oil over medium heat. Add the drained chickpeas and sauté for about 5 minutes until they start to brown slightly.
3. Stir in the curry powder and chili paste, cooking for another minute until fragrant.
4. Pour in the coconut milk and stir well. Add the frozen mixed vegetables, and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the vegetables are heated through and the sauce thickens slightly.
5. Season with salt and pepper to taste, adjusting the spice level with more chili paste if desired.
6. Serve the chickpea and coconut mixture over a bed of fluffy quinoa. Garnish with fresh cilantro if using.