Toast and cook the quinoa. Place the quinoa in a medium saucepan over a medium heat. Stir it gently; you’ll hear a soft popping sound as the grains toast, and they will release a warm, nutty aroma. After about 2 minutes, when the grains look slightly golden, pour in the stock or water and add a pinch of salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes. The quinoa should be tender and the liquid fully absorbed; the grains will look translucent with a visible little white curl (the germ) around each one. Remove from the heat, fluff with a fork, and spread it on a tray to cool.

Massage the kale. Place the shredded kale in a large salad bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Using your hands, work the oil into the leaves for 2-3 minutes. The leaves will transform from stiff and dry to a deep, glossy green and feel silky and tender to the touch. This step is crucial — it softens the kale and removes its bitterness.

Make the lemon vinaigrette. In a small jar, combine the remaining olive oil, lemon juice, lemon zest, diced shallot, Dijon mustard, salt, and pepper. Screw on the lid and shake vigorously for 30 seconds until the dressing looks creamy and emulsified. The sharp, clean scent of lemon and shallot should fill your kitchen.

Assemble the base. Add the cooled quinoa to the bowl with the massaged kale. Pour over about half of the vinaigrette and toss everything together with your hands or salad servers until the grains and leaves are evenly coated. The quinoa will absorb the dressing beautifully, turning a pale, glossy yellow.

Add the toppings. Gently fold in the halved cherry tomatoes, diced avocado, toasted pumpkin seeds, and flaked almonds. The colours should pop against the green kale and golden quinoa — bright red, creamy green, and toasted brown.

Finish and rest. Crumble the feta cheese over the top. Drizzle with the remaining vinaigrette. Let the salad rest at room temperature for at least 15 minutes — this time allows the flavours to meld and the quinoa to soften slightly. The final salad should look glossy, smell bright and earthy, and feel substantial in the bowl.