Step 1

QUINOA: Combine the quinoa and water with salt to taste (I add 1/4 teaspoon fine sea salt) in a small pot. Follow package directions to cook the quinoa. Cook until all of the liquid is absorbed and quinoa has "popped", about 15-25 minutes (depending on heat, pot size, etc). Remove from heat; let stand, covered, for 5-10 minutes to steam. Fluff with a fork and transfer to a bowl; refrigerate to chill through. (To get it cold faster, spread it on a lined sheet pan and place in the freezer.) Quinoa can be prepared 3-4 days in advance.

Step 2

DRESSING: If preparing the dressing, start here so it has a chance to chill and for flavors to intensify. Follow directions in Note 1.

Step 3

KALE PREP: Remove the coarse stems on the kale. (I do this by grabbing the bottom of the stem with one hand and running my other hand upward along the stem in a tight grasp to remove the leaves from the stem. Some of the stem at the top is fine to leave; we're more concerned about the bulky large portion of the stem.) Take the kale leaves, roll them up like a cigar, and finely slice the kale to make thin and small ribbons of kale.

Step 4

MASSAGE THE KALE: Place in a colander and rinse. Sprinkle 1/4 teaspoon fine sea salt on top of the kale and squeeze on a few wedges of fresh lemon. Massage and rub the kale with clean hands for 2-3 minutes or until tender and a deep green color. Rinse again and thoroughly dry. (I add to a salad spinner.) Toss the completely cooled quinoa with the fully dried kale.

Step 5

SALAD ASSEMBLY: Add the prepared fruit (strawberries, blackberries, raspberries, and grapes) to the salad. Add the dried blueberries, pistachios, and feta cheese. Drizzle dressing over to preference. (We use the entire homemade dressing amount or about 1/2 cup Marzetti dressing) Gently toss and enjoy immediately.

Step 6

STORAGE: This salad doesn't sit well with the dressing, so only dress what will be used the same day. Store any leftover kale and quinoa separately from the dressing and salad toppings.