Name: Curried Quinoa with Red Lentils and Kale
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Water - 2 cups; Vegetable broth - 1 cup; Red lentils - ⅓ cup; Finely chopped onion - ¼ cup; Jalapeno pepper, seeded and minced - 1; Garlic, minced, or more to taste - 3 cloves; Rainbow quinoa - 1 cup; Ground cumin - 1 ½ teaspoons; Curry powder - 1 teaspoon; Salt - ½ teaspoon; Chili powder - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground black pepper - ½ teaspoon; Ground coriander - ½ teaspoon; Ground cardamom - ¼ teaspoon; Ground cloves - ¼ teaspoon; Chopped kale - 3 cups; Frozen peas - ½ cup; Unsalted butter, or more to taste (Optional) - 1 tablespoon

Curried Quinoa with Red Lentils and Kale

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Quinoa with Red Lentils and Kale

1. Water - 2 cups

2. Vegetable broth - 1 cup

3. Red lentils - ⅓ cup

4. Finely chopped onion - ¼ cup

5. Jalapeno pepper, seeded and minced - 1

6. Garlic, minced, or more to taste - 3 cloves

7. Rainbow quinoa - 1 cup

8. Ground cumin - 1 ½ teaspoons

9. Curry powder - 1 teaspoon

10. Salt - ½ teaspoon

11. Chili powder - ½ teaspoon

12. Ground cinnamon - ½ teaspoon

13. Ground black pepper - ½ teaspoon

14. Ground coriander - ½ teaspoon

15. Ground cardamom - ¼ teaspoon

16. Ground cloves - ¼ teaspoon

17. Chopped kale - 3 cups

18. Frozen peas - ½ cup

19. Unsalted butter, or more to taste (Optional) - 1 tablespoon

How to cook deliciously - Curried Quinoa with Red Lentils and Kale

1. Stage

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.

2. Stage

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.

3. Stage

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.