1. 1. In a large skillet, heat some olive oil over medium heat.

2. 2. Add diced onion and sauté until translucent.

3. 3. Season boneless chicken with ground ginger, salt, and pepper.

4. 4. Add the seasoned chicken to the skillet and cook until browned on all sides.

5. 5. Pour in chicken stock and add fresh rosemary sprigs.

6. 6. Cover and simmer for about 15-20 minutes until the chicken is cooked through.

7. 7. In a separate pot, cook quinoa according to package instructions.

8. 8. In the last few minutes of cooking, add kale to the skillet with the chicken and allow it to wilt slightly.

9. 9. Serve the rosemary-infused chicken over a bed of cooked quinoa and kale.

10. 10. Enjoy your delicious Rosemary Chicken with Kale and Quinoa!