Vegan Quinoa, Broccoli, and Kale Curry
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Why I Love This Recipe
Filling, enough to be an entree. Match with a green salad and dinner is done. Erna J. Schwartz Place
Ingredients You'll Need
3 tbsp. olive oil, divided
3 cups broccoli florets, stems trimmed
3 cups cauliflower florets, stems trimmed
1 red onion, thinly sliced
1 tbsp. curry powder
½ tbsp. ground cumin
1 cup quinoa, pre-rinsed or washed
2 cups vegetable stock
2 1/2 cups kale, leaves removed from the stalks and cut into 1-inch ribbons
1 tbsp. fresh juice from 1 lime
½ cup roughly chopped fresh cilantro
Directions
Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.
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