Vegan Quinoa, Broccoli, and Kale Curry Recipe

Updated March 07, 2019

20140407-one-pot-wonders-broccoli-quinoa-kale-curry.jpg — 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.

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

Recipe Details

Vegan Quinoa, Broccoli, and Kale Curry Recipe

Active 30 mins

Total 30 mins

Serves 4 servings

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
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)

Directions

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

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

Nutrition Facts (per serving)
266	Calories
13g	Fat
34g	Carbs
9g	Protein

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.