Heat the olive oil in a medium pan over medium heat. Add the diced onion and minced garlic, sautéing for 3-5 minutes until translucent. Stir in turmeric and red pepper flakes.

Add the finely diced carrot and sliced mushrooms. Sauté for an additional 3-4 minutes until the mushrooms soften.

Stir in the rinsed quinoa and pour in the broth or water. Season with salt and pepper, bringing to a gentle boil.

Reduce heat to low, cover, and let simmer for 15-20 minutes until quinoa is tender. Stir occasionally.

Once quinoa is cooked, stir in remaining minced garlic and chopped kale, allowing residual heat to wilt the kale.

Taste and adjust seasonings as needed. Serve hot with a squeeze of lemon juice if desired.