Add quinoa and stock/water to a pot with ½ tsp salt. Cook uncovered for about 20 minutes until the quinoa is cooked and all the water is gone. Remove from heat and let stand for a few minutes then fluff with a fork and move to a large bowl.

While the Quinoa is cooking, wash and finely chop the kale and green onions. Separate the whites and greens of the green onions.

Peel and dice the yellow onion and garlic. If you have a garlic press, you can use that instead of dicing.

Next, open a can of chickpeas, drain and rinse them. In a small bowl combine the chickpeas with a tablespoon of olive oil and G&K All-Purpose Spice. If you want to skip the spice, add ½ tbsp garlic powder and ½ tbsp paprika.

In a large pan, add 2 tablespoons of oil and heat up on medium-high heat.

Once hot, add the onion and red pepper flakes, if using, and sauté for 2-3 minutes. Add the garlic and cook until fragrant, roughly 1 minute.

Lastly, in the same pan you used for the kale, add the spiced chickpeas. Cook for about 5-6 minutes tossing halfway through. Add the chickpeas to the bowl with kale and quinoa.

Serve hot or cold as a main dish on its own or with your favourite sides.