Step 1

Wash and dry all produce. Combine 2 cups water, stock concentrate, quinoa, and a pinch of salt in a small pot. Bring to boil, then reduce to a simmer and cover. Cook until tender, about 15 minutes. Remove from heat and let stand 5 minutes. Pour quinoa onto a plate to cool.

Step 2

Remove ribs and stems from kale and discard. Slice kale leaves as thinly as possible. Finely chop dill.

Step 3

Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.

Step 4

Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.

Step 5

Fluff quinoa with a fork. Season to taste with salt and pepper. Add cooked quinoa to kale and dressing. Add dill, half the cranberries, and half the feta. Toss and season to taste with salt and pepper.

Step 6

Divide salad between plates and top with almonds, remaining cranberries, and remaining feta.