Combine the quinoa in a medium pot with 3 cups of water. Bring to a boil and reduce heat to medium. Cook for 15-20 minutes at a low simmer, until the quinoa is fluffy and tender.

While the quinoa cooks, heat the olive oil in a large pot or caldero until it shimmers. Add the diced onion and cook for 5-6 minutes, until they start to brown. Add the garlic and stir to combine.

Add the chicken and cook until it begins to brown on the edges. Once the chicken develops a little color, add the tomato sauce, beans, and diced tomatoes and stir to combine.

Add the kale to the pot and stir it into the mix. Simmer the stew for 25-30 minutes, until the sauce thickens and the chicken is fully cooked.

Serve the stew in bowls over healthy scoops of quinoa.