Wash and drain a bunch of curly kale. Strip the leaves and discard the stalks. Shredd the leaves and place in a bowl with a good sprinkling of sea salt. Massage the leaves a bit with the salt to soften.

Add 2 cups cooked quinoa (I used a red and white combo) and mix.

Add a few tablespoons of pomegranate molasses vinaigrette* to taste and mix well.

Sprinkle on some feta cheese and some chopped roasted almonds, season with fresh pepper and toss again before serving.

* In a jar, place 2 tbs olive oil, 2 tbs walnut oil*, 2 tbs balsamic vinegar, 2 tbs pomegranate molasses, 1 garlic clove, mashed with ¼ tsp salt in a mortar and pestle. Shake well.