For a richer flavor, consider toasting the quinoa in a dry pan for a few minutes before adding it to the broth. Adjust the amount of jalapeno pepper to suit your spice preference. For a milder dish, remove the seeds and membrane completely. Feel free to substitute other vegetables based on your preferences and what you have on hand. Spinach, carrots, or sweet potatoes would all be delicious additions. If you don't have rainbow quinoa, regular quinoa works just as well. For a vegan version, simply omit the butter or substitute it with a tablespoon of olive oil or coconut oil.
Curried Quinoa with Red Lentils and Kale
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING3 People
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VIEWS15
Embark on a culinary journey with this vibrant and nourishing dish! A symphony of flavors awaits as earthy red lentils, fluffy rainbow quinoa, and tender kale mingle in a fragrant embrace of warming spices. This adaptable recipe caters to various dietary needs, offering a delightful and comforting experience for vegetarians and spice enthusiasts alike.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol10 mg
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Fiber15 g
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Protein18 g
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Saturated Fat3 g
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Sodium616 mg
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Sugar4 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a stockpot, bring water and vegetable broth to a rolling boil. (2 minutes)
02
StepAdd the red lentils, chopped onion, minced jalapeno pepper, and minced garlic to the boiling liquid. (1 minute)
03
StepCover the stockpot, reduce the heat to medium, and allow the mixture to simmer gently for 10 minutes, or until the lentils begin to soften. (10 minutes)
04
StepStir in the rinsed rainbow quinoa, ground cumin, curry powder, salt, chili powder, ground cinnamon, ground black pepper, ground coriander, ground cardamom, and ground cloves. Ensure all ingredients are well combined. (2 minutes)
05
StepReturn the mixture to a boil, then reduce the heat to low. Cover the stockpot tightly and simmer for approximately 10 minutes, or until the quinoa is tender and the liquid has been absorbed. (10 minutes)
06
StepGently fold in the chopped kale, frozen peas, and unsalted butter (if using). (2 minutes)
07
StepCover the stockpot once more and cook for an additional 10 minutes, or until the kale and peas are tender and heated through. (10 minutes)
08
StepRemove from heat and let stand for 5 minutes before serving.
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RECIPE REVIEWS
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Destiny Murray
Jun 20, 2025This recipe is a game-changer! I've made it several times now, and it's always a hit. The flavors are perfectly balanced, and it's so easy to customize with different veggies.
Adolfo Ondricka
Jun 13, 2025Amazing recipe! I added a squeeze of lemon juice at the end to brighten up the flavors, and it was the perfect finishing touch.
Josefa Rogahn
Jun 12, 2025This is my new go-to weeknight meal! It's healthy, filling, and comes together in under an hour. I love that it's also naturally gluten-free and vegan-friendly.
Alana Mcclure
Jun 12, 2025I was a bit hesitant about the spice level, but it was actually perfect. A nice warming heat without being overwhelming. I added some chopped sweet potatoes and it was delicious!
Georgianna Champlin
Jun 7, 2025I found the spices to be a bit too strong for my taste. Next time, I'll reduce the amount of chili powder and cloves. Otherwise, a great recipe!