Instructions: Preheat oven to 350º F.
Rinse quinoa and drain through a fine screen strainer.
In a large saucepan, bring quinoa and 3 cups water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes.
In a high-powered blender, blend dates, soy milk, and vanilla. Add this mixture to the cooked quinoa. Stir in the nuts, currants, spinach and kale.
Pour mixture into a lightly oiled 9 inch square baking pan and sprinkle with cinnamon and bake for 30 minutes. Serve warm or cold.