If using spinach, wash and finely chop, if using kale, remove the hard stems then wash and finely chop. Set aside in a colander to drain the excess water off.
Rinse quinoa well and drain. Add to a pot and cover with about double the amount in water (or vegetable stock for a lovely rich flavour). Bring to the boil, reduce to a simmer, cook till soft. When done, turn off the heat and leave the lid on to keep warm.
Meanwhile heat a large pan over medium heat, add a little oil and throw in the spinach or Cavelo Nero and toss around till wilted down, sprinkle over pinch of pink Himalayan salt and when done set aside in a serving dish.
Next pan fry mushrooms in same pan with a drizzle of oil till a bit of colour develops and squeeze over a little garlic.
You will need to do this in two batches. When done add to the serving dish.
Now add the cooked quinoa and gently mix through, sprinkle over the zest and serve.
Notes
As a delicious variant, try folding through sundried tomatoes and braised fennel. There is a simple recipe for braised fennel here (bottom of the post).