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.
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 juice from 1 lime
1/2 cup roughly chopped fresh cilantro
1/2 cup microgreens, such as sunflower (optional)
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.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 11g||38%|
|Total Sugars 8g|
|Vitamin C 156mg||780%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|