Vegan Quinoa, Broccoli, And Kale Curry Recipe

Name: Vegan Quinoa, Broccoli, And Kale Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 3 cups broccoli florets, stems trimmed; 3 cups cauliflower florets, stems trimmed; Kosher salt and freshly ground black pepper; 1 red onion, thinly sliced; 1 tablespoon curry powder; 1/2 tablespoon ground cumin; 1 cup quinoa, pre-rinsed or washed; 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth; 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons; 1 tablespoon fresh juice from 1 lime; 1/2 cup roughly chopped fresh cilantro; 1/2 cup microgreens, such as sunflower (optional)

Servings: persons

3 tablespoons olive oil, divided
3 cups broccoli florets, stems trimmed
3 cups cauliflower florets, stems trimmed
Kosher salt and freshly ground black pepper
1 red onion, thinly sliced
1 tablespoon curry powder
1/2 tablespoon ground cumin
1 cup quinoa, pre-rinsed or washed
2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lime
1/2 cup roughly chopped fresh cilantro
1/2 cup microgreens, such as sunflower (optional)

1
Heat the 1 1/2 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.
2
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.
3
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.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 3 cups broccoli florets, stems trimmed, 3 cups cauliflower florets, stems trimmed, Kosher salt and freshly ground black pepper, and more.

Yes, Vegan Quinoa, Broccoli, And Kale Curry Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!