Rinse the quinoa under cold water, then cook it in a pot with vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Chop the onion and bell pepper, and wash and chop the spinach or kale.

In a skillet, heat olive oil over medium heat. Sauté the onion for 2-3 minutes until translucent, then add bell pepper and garlic, cooking for another 2-3 minutes. Add spinach or kale and cook until wilted, about 1-2 minutes.

Fluff the cooked quinoa and combine it with the sautéed vegetables in the skillet. Stir gently to mix.

Season with salt, pepper, and any additional spices. Mix well.

Serve the mixture in bowls and garnish with optional toppings.