Serve this nutritious, delicious Quinoa with Roasted Tomatoes, Kale, and Feta tonight ... it's super healthy and packed with flavor!
Heat 2 teaspoons olive oil in a large saucepan with lid.
Stir in quinoa. Add 2 1/2 cups vegetable broth to quinoa and bring to a boil.
Cover pan and reduce heat to a simmer. Cook until quinoa is tender and broth is absorbed, about 15 - 20 minutes.
Add the cherry tomatoes to pan in a single layer. Drizzle the tomatoes with 2 tsp. olive oil and stir to coat. Sprinkle with salt and pepper to taste.
While tomatoes are roasting, combine 2 teaspoons olive oil, garlic, crushed red pepper flakes, and 1/4 teaspoon salt in a large pan.
Place pan on stove and heat to medium. Cook until garlic is fragrant, about 30 seconds to 1 minute.
Stir in chickpeas, kale, and 1/4 cup broth. Cover pan, bring to a boil and then reduce heat to a simmer.