Curried Quinoa with Red Lentils and Kale Recipe

Directions

Ingredients :

2 cups water

1 cup vegetable broth

⅓ cup red lentils

¼ cup finely chopped onion

1 jalapeno pepper, seeded and minced

3 cloves garlic, minced, or more to taste

1 cup rainbow quinoa

1 ½ teaspoons ground cumin

1 teaspoon curry powder

½ teaspoon salt

½ teaspoon chili powder

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

½ teaspoon ground coriander

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

3 cups chopped kale

½ cup frozen peas

1 tablespoon unsalted butter, or more to taste (Optional)

Methods :

Step 1

Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.

Step 2

Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.

Step 3

Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.