1 cup red quinoa, rinsed in a fine sieve 3 cups prepared vegetable broth or 3 cups water with 1 vegetable bouillon cube 1 bunch kale (about 8 ounces) 2 tablespoons extra-virgin olive oil 4 to 6 cloves garlic, minced 3 to 4 scallions, white and green parts, thinly sliced 2 cups cooked fresh corn kernels 2 jarred roasted red peppers, cut into strips, or 1/3 cup oil-packed sun-dried tomatoes, cut into strips 2 tablespoons lemon juice, or more, to taste 1 teaspoon sweet paprika 1 teaspoon ground cumin 1/2 teaspoon dried rosemary Salt and freshly ground pepper to taste Combine the quinoa with 3 cups broth in a medium saucepan. Bring to a rapid simmer, then cover and simmer gently until the broth is absorbed, about 15 to 20 minutes. If the quinoa isn’t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed. Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden. Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes. Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer. Transfer to a serving container and serve at once, or cover until needed.