Curried Quinoa with Red Lentils and Kale Heather reviews online

Curried Quinoa with Red Lentils and Kale


Heather

This is gluten-free, vegan, and dairy-free, if your omit the butter. It is a slightly sweet, savory dish with a kick of spice. Vegetarian comfort food. It's very modestly spicy for spicy food lovers, but very spicy for people who aren't accustomed to chiles.

Categories:
Calories:

Edition Details

Author

Heather

Cooking method

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.
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.
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.

Number of persons

3

Full cooking time

15 m

Cooking time

35 m

Time for preparing

50 m

Calories

404

Fats

8.8 g

Carbohydrate

65.6g

Protein

18.3 g

Cholesterol

10 mg

Sodium

616 mg

Ingredients Curried Quinoa with Red Lentils and Kale

1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups water
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1 jalapeno pepper, seeded and minced
1/2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 cup vegetable broth
1/2 teaspoon ground coriander
1/4 cup finely chopped onion
1/2 cup frozen peas
1/3 cup red lentils
3 cloves garlic, minced, or more to taste
3 cups chopped kale
1 cup rainbow quinoa
1 tablespoon unsalted butter, or more to taste (optional)

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