Both the quinoa + mung beans bring the protein into your meal, the dried cranberries offer a touch of sweetness, and the kale gets you your delicious, nutrient packed greens.
Add the mung beans to a small pot and cover with 3-4 inches of water. Bring to a soft boil and allow the beans to cook until soft – about 20-30 minutes. Season with sea salt and drain the beans once done.
In another pot, add 2 cups of water, the quinoa and a pinch of sea salt. Bring to a soft boil and allow the cook for 20 minutes, stirring every so often. Once the water is absorbed, turn the heat off and allow the quinoa to sit for 5-10 minutes. Fluff with a fork.
In a large skillet over medium-high heat, add the olive oil, kale and onion. Cook for 8-10 minutes, stirring every couple minutes. The onions and kale should be soft and beginning to brown. Add the garlic in and season with sea salt and pepper. After 1 minute, stir the drained mung beans, quinoa and dried cranberries in.
Divide onto 4 plates, and top with tahini lemon sauce.