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!
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Vegan Quinoa, Broccoli, and Kale Curry
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|This recipe appears in:||One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry|
- 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)
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.