Chickpea, Kale and Quinoa Bowl

Chickpea, Kale and Quinoa Bowl
Ingredients
*1 cup dry quinoa, rinsed and drained
*2 cups water
*1/2 teaspoon salt
*1 tablespoon butter
*1 tablespoon balsamic vinegar
*1 teaspoon fresh thyme
*1 recipe Spiced Roasted Chickpeas 
*1 recipe Roasted Kale (recipe below)

Instructions
* In a large heavy saucepan over medium high heat, combine the quinoa, water and salt. Bring to a boil. Reduce heat to low and cover the saucepan with a lid. Simmer for 13 to 15 minutes, until water is absorbed and quinoa is cooked. Remove from heat. Fluff lightly with a fork. Add butter, balsamic  vinegar and thyme to the quinoa and stir until evenly combined.
*Spoon the prepared quinoa into three or four bowls. Place some of the Spiced Roasted Chickpeas and Roasted Kale into the bowls with the quinoa. Serve immediately. Makes 3 to 4 servings

Roasted Kale: Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside. In a large bowl, toss together 4 cups chopped kale leaves (stems removed), 1/2 teaspoon kosher salt and 1 tablespoon olive oil. Spread mixture onto prepared baking sheet and bake for 8 to 10 minutes, stirring once or twice, until kale is wilted and slightly crispy around the edges. Remove from oven and cool slightly.