Vegan Quinoa, Broccoli, and Kale Curry Recipe

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.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 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)


  1. 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.

  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.

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Nutrition Facts (per serving)
266 Calories
13g Fat
34g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 266
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 635mg 28%
Total Carbohydrate 34g 12%
Dietary Fiber 11g 38%
Total Sugars 8g
Protein 9g
Vitamin C 156mg 780%
Calcium 163mg 13%
Iron 4mg 20%
Potassium 914mg 19%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)