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.

Prep the greens: Remove and discard the kale ribs and stems and thinly slice the leaves. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.

Cook the kale: Heat a drizzle of 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.

Assemble the quinoa salad: When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, feta, 1⁄2 Tablespoon white wine vinegar, and 1 Tablespoon olive oil. Season with salt and pepper.