Quinoa and Braised Kale with Toasted Hazelnuts

Name: Quinoa and Braised Kale with Toasted Hazelnuts
Ingredients: 2 tablespoons extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1/4 teaspoon crushed red pepper flakes; 1 large bunch kale (1-pound), leaves trimmed and chopped (8 ounces, 6 cups); 2 3/4 cups vegetable broth; 3 cups peeled, cubed winter squash, turnip, or combination of both (about 12 ounces); Kosher salt; 1 tablespoon apple cider vinegar; 1 1/4 cups quinoa; 1 tablespoon chopped fresh parsley; 1/3 cup hazelnuts, toasted and roughly chopped, for topping