Preparation

1. Preheat oven to 425 degrees. Line two extra large baking sheets with parchment paper. In a medium saucepan, cook the quinoa per package directions, with a 2:1 ratio of water to quinoa. Let quinoa rest, covered, for 10 min. then fluff with a fork.
2. Drizzle baking sheets evenly with olive oil and spread the green cabbage out evenly on one and the chopped kale on the other. Sprinkle lightly with salt and ground pepper. Bake the cabbage for 20 minutes on the bottom rack or until golden and slightly crisp. For the last 7-10 minutes of baking, add the baking sheet with the kale to roast. Remove both vegetables from the oven and turn the oven down to 375 degrees.
3. Add the kale to the cabbage baking sheet and set aside. Add the cooked quinoa to the empty baking sheet and drizzle with the 2 tablespoons of chili oil. Sprinkle with a 1/4 teaspoon of salt and toss to combine. Roast for 20-25 minutes, stirring halfway through until the quinoa is slightly golden and lightly crisp.
4. While the quinoa is baking, make the agrodolce dressing. Add the red onion to a small bowl while you warm the dressing. Put a small saucepan on medium heat and add a teaspoon of olive oil. Add the sage springs and rosemary sprig. Pour in the honey and water and whisk together. It should fizz and bubble slightly, and stir until it starts to thicken, about 1 minute. Add a pinch of salt and the vinegar. Stir again and let the mixture simmer slightly for 1-2 minutes. Remove the sage and rosemary and pour this over the red onion. Submerge the onion in the liquid and let cool.
5. In a large bowl combine the kale, cabbage and red onion agrodolce(dressing). Transfer to a serving platter. When the quinoa is out of the oven, sprinkle liberally on top of the salad and serve warm! Agrodolce is an Italian sweet and sour dressing.