Cook up your perfectly fluffy quinoa or use some you already have on hand.
Heat your pan on a medium high heat. Pour in the sundried tomato oil.
Sautee the onions and carrots for around 8 minutes until softened. If you find the carrots are too hard, pour a few tablespoons worth of water in the pan and cover with a lid, allowing them to soften with the steam.
Chuck in the minced garlic and cook for 2 minutes. Then add the sundried tomatoes and continue to gently saute for another 2 minutes.
Add the beans to the pan and cook for a few more minutes until the skins of the beans look as if they are beginning to blister and burst.
Toss in your kale and cook for around 4 more minutes.
Then add in your cooked quinoa, heat through for a couple of minutes. Take off the heat, add some lemon juice, salt and pepper, and mix through thoroughly.