Directions

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  1. In a medium saucepan with a heavy bottom, bring the 1 cup quinoa, 1 cup chicken or vegetable broth, 1 cup water, ½ teaspoon kosher salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder to a boil over medium-high heat.
  2. Cover, reduce heat to low, and simmer for 15 minutes.
  3. Remove from heat and let steam for 15 minutes. Fluff with a fork and reserve.
  4. In the meantime, preheat oven to 350 degrees and start prepping the potatoes.
  5. In a medium bowl, toss the potatoes with 1 ½ tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper.
  6. Fit a large, rimmed baking sheet with parchment. Lay the potatoes out in a single layer, and roast for 15 minutes.
  7. Flip, and cook for an additional 5 minutes.
  8. In a small bowl, whisk together 2 tablespoons of the maple syrup and 1 teaspoon of chili powder. Drizzle over the potatoes and toss well to coat.
  9. Bake for 5-7 minutes, or until lightly caramelized. Reserve.
  10. In the meantime, start prepping the apple and kale – you’ll want to grab that paring knife for this.
  11. Heat 1 ½ tablespoons unsalted butter in a large frying pan over medium heat. When the butter is melted, add the cored and sliced apple to the butter. Season with ½ teaspoon ground cardamom, ½ teaspoon ground cumin, ½ teaspoon ground ginger, and ½ teaspoon ground salt.
  12. Sauté for 2-3 minutes, or until softened. Remove apples from the pan using a slotted spoon. Reserve.
  13. Add 1 tablespoon of olive oil and ½ teaspoon red pepper flakes to the pan and stir well.
  14. Add the 4 ounces of kale and 1 tablespoon apple cider vinegar. Sauté until wilted and softened. Reserve.
  15. Divide ingredients between two bowls, serve immediately and enjoy!