x

Email this Recipe

One-Pot Wonders

Vegan Quinoa, Broccoli, and Kale Curry

Vegan Quinoa, Broccoli, and Kale Curry

[Photographs: Yasmin Fahr]

When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner.

Why this recipe works:

  • Caramelizing the broccoli and cauliflower makes it sweet and nutty. Removing it from the pot and adding it back at the end ensures that it stays crisp and crunchy.
  • Toasting spices helps them develop flavor and distributes that flavor evenly throughout the dish.
  • We cook everything in a single pot, minimizing on clean-up.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Vegan Quinoa, Broccoli, and Kale Curry

Loading text goes here What's This? OK

About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry
Rated:

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
  • ½ 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
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)

Procedures

  1. 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. 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. 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.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: