Preheat the oven to 400 degrees. In a small pot, bring 1 1/2 cups water and a large pinch of salt to a boil. Thinly slice the sunchokes into rounds. Toss the sunchokes on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until golden brown.

Meanwhile, add the quinoa to the boiling water, cover, and reduce to a simmer for 15 minutes, until tender.

Separate the kale leaves from the sprout bunches. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.

Heat 1 teaspoon olive oil in a large pan over medium heat. Add the kale leaves and cook, tossing, for 3-4 minutes until tender. Add a splash of water if necessary.

When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, cherries, feta, 1/2 tablespoon white wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper.

Plate the quinoa salad and surround it with the crispy sunchokes. Garnish with the scallion greens and enjoy!