Prepare a medium-sized pan. Then, heat the olive oil and sauté the garlic, onion, red chili flakes, and turmeric powder. Add a pinch of salt to fasten the cooking of onion.
Once the onion turns transparent and the garlic turns brownish, add the main ingredients: carrots and mushrooms. Include coriander and sauté these mix for several minutes.
Add in the quinoa (or lentils) and pour in the vegetable broth. Add more salt, pepper, and sugar if needed. Proceed with cooking it for additional 15-20 minutes or until the quinoa is well-cooked. If choosing lentils, you may need longer time of cooking, which is around 35-40 minutes. You may add more broth or water if the level is low yet it is not the time to turn off the heat.
Check the quinoa for whether it is well-cooked or not. Once you’re sure the quinoa is well-cooked, turn off the stove.
If you opt to have the kale, you can now stir it in. Although the stove has been turned off, the heat will still be enough to wilt the greens.