Heat oil in a large pan and add kale. Add 1/4 cup water, cover and allow to cook for 3 minutes.
Turn heat down, uncover and stir, then allow to cook for another 10 minutes. Add salt and pepper to taste.
Add quinoa and sun-dried tomatoes and stir to combine. Add lemon juice and olive oil and toss to coat.
Servie with optional toppings like slivered almonds or parmesan.
Eat it as a warm meal or refrigerate and eat as a salad. This is also a quick and healthy lunchbox idea.