-
1
Bring a small pot of water to a boil over high heat.
-
2
When water is boiling, add quinoa and a pinch of salt and cook until tender, about 15 minutes.
-
3
Drain, return to pot, and cover to keep warm.
-
4
While quinoa cooks, rinse kale and tear leaves into bite-size pieces, discarding stems.
-
5
Rinse sunchokes and cut into 1-inch pieces.
-
6
Peel onion, halve, and thinly slice.
-
7
Wipe mushrooms clean with a damp paper towel and quarter.
-
8
Halve lemon.
-
9
Pick thyme leaves, discarding stems.
-
10
Place sunchokes in a medium pot and cover with cold water.
-
11
Place over high heat and bring to a boil.
-
12
Add a generous pinch of salt and cook until sunchokes are almost tender, about 8 minutes.
-
13
Add kale to pot and cook until bright green, about 30 seconds.
-
14
Drain and pat vegetables dry with paper towel.
-
15
Set aside.
-
16
While sunchokes cook, in a small bowl, whisk together juice of 1/2 lemon, Dijon mustard, agave, thyme, and 1 tablespoon olive oil.
-
17
Taste and add salt and pepper as needed.
-
18
Discard remaining lemon.
-
19
Heat 1 tablespoon oil and butter in a medium pan over medium heat.
-
20
When oil is shimmering, add sunchokes, kale, mushrooms, and onion.
-
21
Season with salt and pepper and cook until sunchokes are browned, pressing vegetables down into the pan using a spatula, 8 to 10 minutes.
-
22
Taste and add salt and pepper as needed.
-
23
Divide quinoa evenly between 2 plates.
-
24
Top with hash and drizzle over dressing.
-
25
Garnish with currants and serve.
