In a medium pot, combine the quinoa and water. Bring to a boil. Cover, reduce heat to medium low, and simmer for 15 to 20 minutes, until the water is absorbed.

Remove from the heat, add the kale to the pot (don’t stir) and set aside for about 5 minutes. Add the chopped tomatoes, lemon juice, salt (if using), and pepper and gently combine.

Into each of 4 single serving storage containers, scoop 1 cup of the quinoa. Let cool before sealing the lids.

Storage: Refrigerate for up to 5 days. Serve cold or reheat in the microwave for 1½ to 2 minutes. To freeze, place the containers in the freezer for up to 3 months. To thaw, refrigerate overnight. Serve cold or, reheat in a microwave for 2 to 3 minutes.

Tip: To create a heartier meal, store in a wide-mouth pint jar, and layer ingredients as follows: 2 tablespoons almond slivers, ½ to 1 cup cooked quinoa and kale, and 1 cup arugula or spinach. Eat cold as a salad or reheat for 2 to 3 minutes.