Ingredients - 

• 2 cups water
• 1 cup quinoa
• 10 leaves of kale, cut -bite-sized pieces
• 3 tbsp. olive oil
• 2 tbsp. lemon juice
• 2 tsp Dijon mustard
• 1 large garlic clove, minced
• 1 tsp fresh ground pepper
• 1/2 tsp sea salt
• 1 cup pecans
• 1 cup currants (or raisins)
• 3/4 cup feta cheese, in small pieces

Directions - 

1. Toast quinoa in a non-stick pan until you can smell the nutty flavour
2. Bring water to a boil. Stir in quinoa and reduce heat to low. Cover and simmer until water is absorbed, about 12 minutes. Remove from the heat and let it rest covered for 5 minutes, Remove the cover and let cool.
3. Remove stems from kale leaves, massage all leafy parts between you thumbs and fingers (or place between parchment paper and use a rolling pin). Put torn, massaged leaves in a large bowl.
4. Whisk olive oil, lemon juice, Dijon, garlic, pepper, and salt together then drizzle over kale.
5. Add the cooled quinoa, pecans, currants and feta to the kale then toss.

Notes - 

The salad will improve with flavor after a day in the fridge.