Prep Time: 10 minutes; Cook Time: 20 minutes

Ingredients:
1 cup broth (vegetable or chicken)
1/2 cup quinoa, rinsed and drained
2 quarts water
1 bunch lacinato (dinosaur) kale,
cut into thin strips
2 carrots, finely diced
1 large shallot (or 4 cloves garlic), minced
1 bell or other sweet pepper, finely diced
1 teaspoon olive oil
1 teaspoon salt, more to taste

Directions:
Heat oil in a skillet over medium heat. Add kale, carrots, shallot, and pepper. Meanwhile, add quinoa to a dry medium saucepan over low-medium heat. Stir both pans regularly. Cook quinoa until dry and golden brown, about 5 minutes. Cook vegetables for about 3 minutes and remove from heat. Add broth and water and bring to a boil. Reduce to a simmer and cook 10-15 minutes, or until quinoa is done and liquid is absorbed. Combine vegetables and quinoa into a large serving bowl, and add salt. Cool in the fridge overnight or serve hot.