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Vegan Quinoa, Broccoli and Kale Curry Salad

• 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)

Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.

Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.

Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

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