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Vegan Quinoa, Broccoli, and Kale Curry Recipe

One-Pot Wonders
Yasmin Fahr
Vegan Quinoa, Broccoli, and Kale Curry Recipe

[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.

Read more: One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry

  • Yield:Serves 4
  • Active time: 30 minutes
  • Total time:30 minutes
  • Rated: 5

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)

Directions

  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.

This Recipe Appears In
One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry
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