Preheat the oven to 400 degrees. In a small pot, bring 1 1⁄2 cups water and a large pinch of salt to a boil. Thinly slice the sunchokes into rounds. Toss the sunchokes on a baking sheet with 1 Tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Separate the kale leaves from the sprout bunches. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.
Heat 1 teaspoon olive oil in a large pan over medium heat. Add the kale leaves and cook, tossing, for 3-4 minutes until tender. Add a splash of water if necessary.
When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, cherries, feta, 1⁄2 Tablespoon white wine vinegar, and 1 Tablespoon olive oil. Season with salt and pepper.
I love new ways to eat quinoa! Have you tried any meal-plan subscriptions? It really can make things so efficient and still keep your menu interesting!