Step 1

Cook the quinoa following the package instructions. Add salt and a drizzle of olive oil to the water you will cook it in even if the instructions don't call for it.

Step 2

After the quinoa is cooked through, let it cool completely.

Step 3

In a small pan, toast the almonds on medium low heat. Keep an eye on them and swirl the pan constantly to help them toast evenly.

Step 4

Slice the shallot thinly and place in a baking sheet lined with aluminum foil. Season with salt, pepper and drizzle olive oil. Combine well.

Step 5

Bake the grapes and shallots in a preheated 350° oven for 15-18 minutes.

Step 6

After the grapes and shallots are roasted let them cool completely.

Step 7

Place the kale in a salad bowl and drizzle olive oil. Using your hands, massage the kale for a minute or two.

Step 8

Rub the kale leaves together and coat in the olive oil. Discard any hard stems left in the kale.

Step 9

Once the kale is glossy and tender, chop the romaine lettuce and mix in with the kale.

Step 10

Add the feta crumbles, cooled almonds, cooled quinoa and cooled shallots and grapes.

Step 11

Do a small drizzle of red wine vingegar to the mixture and combine well.

Step 12

Serve the salad as is or serve with your favorite choice of protein.