That's what I did here. This recipe is adapted from last week's post on FatFreeVegan.com. It's lovely the way it is. However my enhancements were perfect for me!
1 cup quinoa
2 cups vegetable broth
3 cloves garlic, minced
1/2 onion, chopped
1/4 cup frehley squeezed lemon juice
3 tablespoons vegetable broth
2 teaspoons flaxseed
2 teaspoon chile powder
2 teaspoons cumin
1/2 teaspoon salt
2 teaspoons pepper
4 cups kale leaves
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 cup baby portabellas, roughly chopped
3 carrots, grated
1 bell pepper (any color) chopped
Heat a saucepan. Add the quinoa and garlic to toast until almost dry. Add the vegetable broth and chopped onion. Bring to a boil, reduce heat and cover. simmer until all the water is absorbed, about 20 minutes. Remove from heat and add beans, mushrooms, carrot and bell pepper.
While the quinio is cooking, make the dressing in a small bowl (I just used a measuring cup since I already had it out). Whisk together lemon juice, 3 tablespoons vegetable broth, flax seeds and all spices. leave this alone for 5 minutes or so until it thickens.
Place the kale in a large serving bowl. Add half of the dressing and massage it for a few minutes to help tenderize. Add the kale to the quinioa and the rest of the dressing. Stir to combine. Taste for seasonings and adjust if necessary.