1. 1. Cook quinoa according to package instructions. Set aside.

2. 2. In a large pan, sauté chopped kale until slightly wilted. Set aside.

3. 3. Boil green lentils in water until tender, about 20-25 minutes. Drain and set aside.

4. 4. Roast diced red beets in the oven at 400°F (200°C) for 25-30 minutes or until tender.

5. 5. Assemble the bowl by layering cooked quinoa, sautéed kale, boiled green lentils, and roasted red beets.

6. 6. Serve hot and enjoy!