Quinoa and Braised Kale with Toasted Hazelnuts

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 large bunch kale (1-pound), leaves trimmed and chopped (8 ounces, 6 cups)
• 2 3/4 cups vegetable broth
• 3 cups peeled, cubed winter squash, turnip, or combination of both (about 12 ounces)
• Kosher salt
• 1 tablespoon apple cider vinegar
• 1 1/4 cups quinoa
• 1 tablespoon chopped fresh parsley
• 1/3 cup hazelnuts, toasted and roughly chopped, for topping

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