Beet and Ginger Jollof Quinoa with Garlic-Sautéed Kale

This one swaps the usual jollof rice base for quinoa, and adds grated beet and fresh ginger into the tomato base for extra color and warmth. A pile of garlic-sautéed kale on the side rounds it out into a full, plant-based plate that still carries familiar West African jollof flavor.

We built this dish around beets, ginger, and garlic together with a good amount of kale, all ingredients that fit a liver-friendly way of eating, and kept the oil light rather than the deep-fried route. It reheats well too, so it's worth making a full batch.