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Preheat a 4-quart pot over medium heat.
Add the olive oil and sauté the shallots with a pinch of salt for about 3 minutes, until translucent.
Add the garlic, ginger and rosemary and sauté until fragrant, about 30 seconds.
Add the vegetable broth and scrape the bottom of the pot to deglaze. Add the sweet potatoes, quinoa, cayenne and salt.
Raise the heat a little and partially cover the pot, leaving the lid slightly ajar so steam can escape. Bring to a low boil.
Once boiling, keep a close eye on the pot and lower the heat if things get too vigorous. Cook for 15 to 20 minutes, until the sweet potatoes are fork-tender and the quinoa is fluffy.
Add the kidney beans and cook for about 2 minutes, just until heated through.
Add the kale, turn off the heat and let it wilt in the hot stew.
Taste for salt and serve.