Cook the quinoa: Preheat the oven to 400 degrees. In a small pot, bring 11/2 cups water and the stock concentrate to a boil. Add the quinoa, cover, and reduce to a simmer over medium-low heat for 15 minutes. Set aside.

Wash and dry all produce. Meanwhile, remove and discard the kale ribs and stems. Tear half the kale into large bite-sized pieces. Spread in a single layer onto a baking sheet. Toss with a drizzle of olive oil and season with salt and pepper. Bake for 5-7 minutes, until crispy and slightly browned. Tip: Be careful not to let them burn!

Halve the tomatoes. Thinly slice the olives. Mince or grate the garlic. Roughly chop the parsley leaves and the remaining kale.

Heat a drizzle of olive oil in a large pan over medium heat. Add the raw kale and cook, tossing for 2-3 minutes or until softened. Add the garlic, tomatoes, and pine nuts to the pan and cook, tossing for another 2-3 minutes.

Add 1 Tablespoon red wine vinegar to the pan and stir to combine. Stir in the parsley, cooked quinoa, and a large drizzle of olive oil. Season to taste with salt and pepper.

Finish: Divide the mediterranean quinoa bowl between plates and top with the feta cheese, olives, and kale chips. Enjoy!