Step 1

Preheat oven to 400 degrees. In a small pot, bring 11/2 cups water and stock concentrate to a boil. Add quinoa. Cover, reduce heat to medium-low, and let simmer until tender, about 15 minutes. Keep covered and set aside

Step 2

Wash and dry all produce. Meanwhile, remove and discard kale ribs and stems. Tear half the leaves into large bite-sized pieces. Toss on a baking sheet with a drizzle of olive oil, then spread out in a single layer. Season with salt and pepper. Bake until crisp and lightly browned, 5-7 minutes. Set aside

Step 3

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

Step 4

Heat a drizzle of olive oil in a large pan over medium heat. Add chopped kale and cook, tossing, until softened, 2-3 minutes. Add garlic, tomatoes, and pine nuts and cook, tossing, until tomatoes and pine nuts are warmed through, another 2-3 minutes.

Step 5

Pour 1 TBSP red wine vinegar (we sent more) into pan. Stir to combine. Add parsley, quinoa, and a large drizzle of olive oil. Toss to combine. Season with salt and pepper.

Step 6

Divide quinoa mixture between bowls. Top with feta cheese, olives, and kale chips and serve.