Prep Work: Cook quinoa. Chop onion. Chop bell pepper and kale; store together.
One hour before eating, in small pot with lid on, heat the same amount of water as almonds until steaming. Turn off heat and add almonds. Let almonds sit in hot water to soak for an hour before using.
Place quinoa in different pot with double the amount of water. Bring to a low boil with lid on, then reduce to a low simmer until water disappears, 10-15 min. Remove from heat and add a little olive oil and salt and pepper and to taste.
Meanwhile, in large skillet saute onion in a few tablespoons of cooking oil until softened, approx. 5 min. Then add bell pepper, half of the garlic, garbanzo beans, kale, and a few tablespoons of water. Push all to the sides and place hamburger in center of skillet. Cover with lid, reduce heat to medium and stir often until kale is tender and hamburger no longer pink, approx. 5 min.
When almonds are done soaking, blend at high speed in blender along with 3/4 c water (yield of 4) and bouillon or nutritional yeast. When smooth, pour into skillet with the rest of ingredients. Add a few tablespoons of water to loosen if needed. Heat through.
Serve quinoa in bowls topped with sauce from skillet. Fresh herbs like basil can be sprinkled over top if desired for extra flavor. For more onion flavor add chopped scallions to the quinoa.
(adapted from http://blog.fatfreevegan.com/ "Cosmic Cashews, Kale and Chickpeas")
