If you do not have any cooked quinoa lying around, prepare your quinoa first. Add the quinoa to a pan with 1 cup of water and place it on a stove with the flame/heat set to high. Then bring it to a boil, lower the heat, place a lid on it, and let it simmer for 15 minutes. When the time is up. Remove the pan from the heat, remove the lid and stir the quinoa and set it aside.

Peel and dice the onion, ginger, and garlic and add it to a pan with olive oil. Sauté for 10 minutes, stirring the onion, ginger, and garlic often, so they do not burn.

Rinse and chop the celery, roughly chop up the broccoli and add them to the pan.

Add in the harissa and stir well, then let sauté for about 2-3 minutes.

Remove the curly kale leaves from the thick stems. Then add the kale to the top of the sautéed veggies and harissa. Place a lid over the pan and turn the stove off. Leave the lid on for about 3-5 minutes, or until the kale begins to wilt a bit. Then remove the lid.

Slice the sweet peppers and add them, the cranberries, the walnuts, as well as the cooked quinoa to the pan.

Then, using a large spoon, give the ingredients a good stir.

Season with salt and pepper and serve with some sliced cucumber and chopped parsley drizzled on top.