Preparation

1. Warm olive oil in a medium saucepan over medium heat. Add onions and cook until translucent, add garlic and cook another minute, until fragrant. Peel and dice sweet potato into 1 inch cubes. Stir in celery root and sweet potato.
2. Cook about 15 minutes or until tender.
3. Stir in kale, vegetable broth, and quinoa. Bring to a boil, reduce heat and allow to simmer 15 to 20 minutes or until the quinoa is soft, translucent and the germ ring creates a little halo around the outside edge of the grain. Stir in lemon zest, lemon juice, and cayenne; taste and season with salt and pepper as desired.