Vegan Quinoa, Broccoli, and Kale Curry
INGREDIENTS
  • 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
  1. 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.
  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.
RECIPE BACKSTORY
Filling, enough to be an entree. Match with a green salad and dinner is done. Erna J. Schwartz Place