Preheat oven to 375F. Line a baking sheet with parchment paper.
Clean the outside of the potatoes and chop into smaller pieces. Toss until coated with olive oil and sprinkle with salt. Roast for 20 minutes, flipping occasionally.
Add 3 tbsp of oil to a nonstick skillet, add in the shallot and cook until golden. Then add one of the minced garlic cloves and stir to combine. Cook two minutes, stirring occasionally.
Add the chopped kale to the skillet and stir until broken down and softer.
To prepare the quinoa, add the quinoa, water, sumac, herbs de Provence, sundried tomatoes, 1 tbsp of olive oil and the second garlic clove. Season with salt and pepper and cook according to package directions. Set aside to cool and fluff. Once cooked, add the pine nuts.
Prepare the dressing by blending all the ingredients together until smooth.
To plate, add the quinoa, sautéed kale, roasted potatoes and drizzle on the dressing. Serve warm.
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