INGREDIENTS

• One small head of green cabbage, shredded
• Avocado oil, to taste
• Salt and pepper, to taste
• ¾ cup uncooked quinoa
• One bunch of lacinato kale, leaves only, thinly sliced
• Two springs of fresh sage
• One large rosemary sprig
• Two tablespoons water
• ¼ cup honey
• ¼ cup red wine vinegar
• One small red onion, thinly sliced into half-moons
• Two plus tablespoons of chili oil

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. Toss cabbage evenly with avocado oil on a large baking sheet and season with salt and pepper. Roast for 15 minutes, toss and push to the side to make room for the sliced kale leaves.
3. Add kale leaves to the baking sheet, toss with a bit more oil, salt, and pepper, and return to the oven to roast for 5-10 minutes more or until browned.
4. Bring ¾ cup quinoa and one cup plus two tablespoons of water to a boil, cover, reduce heat to low, and cook until water has been absorbed and quinoa is cooked – about 15 minutes.
5. While quinoa is cooking, make the quick pickled onion dressing.
6. Add an even layer of avocado oil to a small pot and heat over a medium flame before adding the sage and rosemary.
7. Mix water and honey and carefully add to hot oil. Stir until thickened slightly – about a minute.
8. Add vinegar, salt, and pepper and simmer for another minute or two. Remove herbs and discard before pouring warm vinaigrette over onions and tossing to combine.
9. Heat chili oil over medium heat and add cooked quinoa, stirring until golden brown and slightly crispy. Season with salt and pepper.
10. Toss roasted greens with red onion dressing, top with crispy quinoa, and dig in!