In a medium bowl, cover quinoa with cold water and swish around. Empty into a fine mesh strainer. Empty out onto a baking tray lined with paper towels to absorb excess water. Remove tough stems from kale and chop or teat into small pieces. Set aside.
Heat oil in a medium pot over medium high heat. Add onions and salt. Cook, stirring often, until onions are just softened, 3 to 5 minutes. Add garlic and cumin. Cook for another minute or two, then add quinoa. Stir to coat quinoa in oil and cook for another 2 to 3 minutes, until garlic and cumin are fragrant and quinoa starts to toast. Stir in broth and bring to a boil then reduce heat to medium low, cover and simmer for 15 minutes. Toss in kale and give a quick stir. Continue to cook until liquid is completely absorbed and quinoa is tender, 5 minutes more. Stir in cranberries, pine nuts, lemon zest and lemon juice. Taste and adjust seasonings, then serve.
In a medium bowl, cover quinoa with cold water and swish around. Empty into a fine mesh strainer. Empty out onto a baking tray lined with paper towels to absorb excess water. Remove tough stems from kale and chop or teat into small pieces. Set aside.
Heat oil in a medium pot over medium high heat. Add onions and salt. Cook, stirring often, until onions are just softened, 3 to 5 minutes. Add garlic and cumin. Cook for another minute or two, then add quinoa. Stir to coat quinoa in oil and cook for another 2 to 3 minutes, until garlic and cumin are fragrant and quinoa starts to toast. Stir in broth and bring to a boil then reduce heat to medium low, cover and simmer for 15 minutes. Toss in kale and give a quick stir. Continue to cook until liquid is completely absorbed and quinoa is tender, 5 minutes more. Stir in cranberries, pine nuts, lemon zest and lemon juice. Taste and adjust seasonings, then serve.
