Browned Butter Kale & Lentils with Quinoa

Directions

1. In a medium saucepan of boiling water, cook the lentils for 15-20 minutes, until just tender. Remove from heat, drain well, and set aside to cool. In another medium saucepan of boiling water, cook the quinoa for 12-14 minutes, just until tender and the germ separates, making a little curly Q. Drain well in a fine sieve, then return to the pot (off the heat, but still warm), add the cranberries, cover with a tea towel and the lid. Set aside to cool.
2. In a medium skillet set over medium-high heat add butter, and cook until it foams, then begins to turn golden and smell nutty. Add the onion and garlic, and sauté for 2 minutes, until soft. In the pan, add kale, salt and a spoonful of water, and cook for about 5 minutes, until the kale has wilted and the moisture has cooked off.
3. Add the kale to the quinoa, toss and transfer to a bowl or large platter. Add the lentils, feta, and walnuts. Squeeze some lemon juice over and season with pepper and salt. Toss and serve immediately.