Start by rinsing 1 cup of quinoa under cold water to remove any bitterness from its natural coating.

Combine the rinsed quinoa with 2 cups of water in a pot. Bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes until all the water is absorbed.

In a skillet over medium heat, add 2 tablespoons of olive oil.

Sauté 2 cups of chopped kale and 2 cups of sliced cabbage in the skillet for about 5 minutes.

Stir in 1 cup of grated carrots and 1 cup of halved cherry tomatoes. Cook for another 3 minutes.

Drizzle 2 tablespoons of lemon juice over the sautéed mixture along with salt and pepper to taste.

Fluff the cooked quinoa with a fork and gently mix it into the skillet with the sautéed vegetables.

Plate the servings in your favorite bowls and garnish with extra lemon slices or a sprinkle of nuts.