Cook the quinoa. Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear—this stops it tasting bitter. Tip it into a small saucepan with the water or stock. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 12–15 minutes. You’ll know it’s ready when the liquid has been fully absorbed and the quinoa looks fluffy, with tiny white spirals visible around each grain. Remove from the heat, fluff with a fork, and let it cool for 10 minutes. It should feel warm but not hot to the touch before you add it to the salad.

Make the vinaigrette. While the quinoa cooks, add the olive oil, lemon juice, lemon zest, Dijon mustard, grated garlic, salt, and pepper to a small jar. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing looks thick and emulsified, with a pale, creamy colour. Give it a quick taste—it should be tangy and bright, with a gentle kick of garlic. Set aside.

Massage the kale. Place the chopped kale in your largest salad bowl. Drizzle over 2 tablespoons of the vinaigrette. Using your hands, massage the dressing into the leaves for 2–3 minutes. You’ll feel the kale soften and wilt under your fingers, and the leaves will turn a deeper, glossier green. This step is non-negotiable—it breaks down the tough fibres and makes the salad wonderfully tender.

Toast the almonds (if using). In a dry frying pan over medium heat, add the flaked almonds. Shake the pan occasionally. After 2–3 minutes, you’ll smell a warm, nutty aroma and the almonds will turn a light golden brown at the edges. Remove them immediately to a plate so they don’t burn. The sound of them sizzling in the pan is your cue to watch closely.

Assemble the salad. To the massaged kale, add the cooled quinoa, drained chickpeas, halved cherry tomatoes, diced red onion, and toasted almonds. Toss everything together gently with salad servers or your hands until all the ingredients are evenly distributed. The colours should look vivid—deep green kale against bright red tomatoes and creamy white quinoa.

Finish and serve. Crumble the feta over the top if using, then drizzle with the remaining vinaigrette. Toss once more gently. Give it one final taste—add a pinch more salt or a squeeze of lemon if it needs a lift. Serve immediately, or cover and refrigerate for up to four days. The texture stays surprisingly good, and the flavours meld beautifully overnight.