Total time: 30 mins
Serving size: 4
3 Tbsp 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 Tbsp curry powder
½ Tbsp 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 Tbsp fresh juice from 1 lime
½ cup roughly chopped fresh cilantro
½ cup micro greens, such as sunflower (optional)
Cooking Directions: 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.
Photo and original recipe courtesy of Yasmin Fahr.
See the full recipe here.