Heat olive oil in a pot, then sauté the onion, garlic, and ginger until the onion becomes tender.
Add the quinoa and sauté for 2-3 minutes.
Add the 2 cups of water with the vegetable bouillon. Reduce to low heat after it comes to a boil, add the curry powder, then cover with a lid.
While the quinoa is boiling, add the vegetables, starting with those that take the longest to cook.
When the moisture boils off, remove from heat. Add about 1 teaspoon salt, then add cayenne pepper to taste.