Vegan Quinoa Broccoli and Kale Curry Recipe

Ingredients

• 3 tablespoons 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 tablespoon curry powder
• ½ tablespoon 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 tablespoon fresh juice from 1 lime
• ½ cup roughly chopped fresh cilantro
• ½ cup microgreens, such as sunflower (optional)

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