Rinse 1 cup of quinoa under cold running water in a fine mesh strainer for about 1-2 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add 1 chopped onion and 5 minced garlic cloves, along with 1 teaspoon of ground turmeric, 1/2 teaspoon of red pepper flakes, and a pinch of salt. Sauté for 3-5 minutes.

Stir in 1 diced carrot and 1 cup of finely chopped mushrooms. Sauté for another 3-4 minutes.

Pour in 4 cups of vegetable broth and add the rinsed quinoa. Bring to a boil, then reduce to low and simmer for 15-20 minutes.

Stir in 2 cups of shredded kale and the remaining 3 minced garlic cloves. Cover and let sit for 1-2 minutes.

Taste and season with salt and black pepper as needed. Squeeze in the juice of half a lemon just before serving.