Wash the kale and lay it on a towel to dry.

Rinse the quinoa. Put two cups of broth in a saucepan, add the quinoa, bring to a boil, reduce heat and let simmer covered for 15 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and let cool.

Remove the tough, large stems from the kale leaves. Roll the leaves up and make thin slices perpendicular to the roll. Put the cut slices into a large mixing bowl.

Add 1/2 tsp each of salt and pepper and 1/4 cup of peanut oil. Massage this into the kale thoroughly. Let the kale rest for 30 minutes.

Make the dressing. Put the garlic, lemon zest, lemon juice, Dijon mustard, sugar, 1 tsp salt, 1 tsp pepper and 6 Tbls peanut oil into a pint jar with a lid. Shake to mix.

Add the herbs. Roll the dill and cilantro up tightly and, using kitchen shears, cut small slices into the salad.

Dice the onion into a small dice and add to the salad.

Toast the almonds. Chop the almonds and put them in a dry pan over medium-high heat. Let cook, stirring frequently, for 10 minutes until they start to smell like toasted almonds. Add them to the quinoa.

Add 2 ounces of crumbled feta cheese to the mixing bowl.

Add half the dressing and, using your hands, mix and massage everything together.

Add half the quinoa and mix that in.

Add the rest of the quinoa, the rest of the dressing and the rest of the feta cheese and mix everything thoroughly.

Serve a large portion as a main dish or a smaller portion as a side.