Start by rinsing your quinoa under cold water. This helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with two cups of filtered water. Bring this to a boil. Then, reduce the heat, cover it, and let it simmer for about 15 minutes, or until all the water is absorbed. Remove it from heat and let it sit covered for 5 minutes to fluff up.

While your quinoa is cooking, take your kale and give it some love. Wash it thoroughly then remove the tough stems. You want the edible parts. Chop the kale leaves into bite-sized pieces and place them in a large mixing bowl.

In a small bowl, whisk together three tablespoons of olive oil, two tablespoons of lemon juice, one teaspoon of Dijon mustard, the finely minced garlic, black pepper, and sea salt. This dressing will taste fresh and zesty. Trust me, it’s worth the effort!

Once the quinoa is fluffy and slightly cooled—about 10 minutes later—add it to the mixing bowl with the chopped kale. Pour that delightful dressing over the quinoa and kale. Toss it all together until everything is evenly coated in that lovely dressing.

Now comes the fun part! Add your toasted pecans, dried currants, crumbled feta or goat cheese, honey, and thyme leaves. Toss everything gently again, ensuring that every nook and cranny of the salad gets a bit of that creamy cheese and sweetness from the honey.

Take a moment to taste your creation. Sometimes, a little more salt or lemon juice is all you need. Adjust according to your palate and make it yours.

Finally, serve your kale quinoa salad in a lovely bowl. If you’re making it ahead of time, keep it chilled in the fridge. Allowing the flavors to meld overnight creates a whole new depth of deliciousness.