For three persons you need:
A small red onion, olive or coconut oil, 3 dl cooked quinoa, 0.5 l water or vegetable stock, 2 large kale leafs, a large red pepper, 75 g baby spinach, salt and pepper, 1.5 dl grated Parmesan
Set the oven to 200 C. Cut the pepper into four pieces and roast for ten minutes. Put it in a plastic bag, let cool and peel the skin. Cut it into smaller pieces.
Chop the onion and sauté in oil. Add the quinoa and the liquid. Rinse and chop the kale, and add to the pot. Cover with a lid and let simmer for 15 minutes. I use a tagine pot that simmers on a very low heat.
Add the spinach and the pepper, and salt and pepper for taste. Simmer for 5 minutes. Add the Parmesan saving some for the table. Let the Parmesan melt and then your quinotto is ready to be served.