Crispy Sunchoke and Quinoa Salad

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

Remove and discard the kale ribs and stems before coarsely chopping the leaves. Thinly slice the scallions, keeping the greens and whites separate. Pick then coarsely chop the mint leaves.

Heat a drizzle of olive oil in a large pan over medium heat. Add the kale. Cook, tossing, for 3-4 minutes, until tender. If necessary, add a splash of water to help speed up the process.

When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, feta, ½ Tablespoon white wine vinegar, and a large drizzle of olive oil. Season with salt and pepper.