Quinoa with Garlic Kale and Tomatoes

• 1 package of brown quinoa
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 bunch kale, thick stems torn into bite-size pieces
• 2 pints grape tomatoes, halved
• 1/3 cup chopped roasted almonds
• 1/4 cup grated pecorino (1 ounce), plus more for serving



Make it:
Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring occasionally, until beginning to brown then add the kale and cook, until tender. Add the tomatoes and cook until they begin to soften. Finally add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.