Begin by rinsing the quinoa in a fine mesh strainer under cold water to remove any bitterness. While the quinoa drains, finely chop the onion, mince the garlic (save five cloves for later), dice the carrot into small pieces, and shred the kale.

In a large pot, heat two tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion and sauté for about 3-5 minutes until transparent. Stir in the minced garlic (except those five reserved cloves), turmeric, and red pepper flakes, cooking until fragrant.

Add the diced carrot and chopped mushrooms to the pot, stirring well. Sauté for another 3-4 minutes, allowing the vegetables to soften and meld flavors.

Pour in about 4 cups of vegetable broth, scraping the bottom of the pot to incorporate all flavors. Add the rinsed quinoa and bring the mixture to a rolling boil.

Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes. The quinoa should become tender and fluffy.

After simmering, stir in the greens—kale or spinach—along with the remaining minced garlic. Cook for an additional 1-2 minutes until the greens are wilted and vibrant.