Rinse and drain quinoa in a fine mesh sieve. Add quinoa and 1 cup (2 cups for 4 servings) salted water to a small pot over high heat. Bring to a boil and reduce heat to low. Cover with a lid and cook for 18-22 minutes, or until grains are tender.
Heat a large wide saucepan over medium. Wash potatoes and jalapeno. Dice potato into ½ inch pieces. Cut jalapeno in half, remove seeds and mince. Wash hands with hot soapy water. Drain beef and pat dry with paper towel. Season with half of the spice blend, salt and pepper.
Add 2 tbsp. (4 tbsp. for 4 servings) oil to saucepan. When hot, add beef. Cook for 2-3 minutes, turning as needed until beginning to brown. Add potatoes and pearl onions. Cook for 3-5 minutes or until vegetables are beginning to brown.
Meanwhile, open can of coconut milk. When vegetables are beginning to brown, add garlic, ginger, remaining spice blend, and jalapeno to taste. Stir until fragrant. Stir coconut milk and red wine vinegar into saucepan until evenly distributed. Bring to a simmer and cook for 8-10 minutes, or until potatoes are tender. Season to taste with salt and pepper. Wash, pick and chop cilantro leaves.
When potatoes are tender, add green peas. Cook for 1-2 minutes, or until bright green and tender. Season to taste with salt and pepper.
When quinoa is done cooking, fluff with a fork. Divide quinoa into large serving bowls. Add beef curry on top. Garnish with cilantro. Enjoy!