MARINATED KALE:

Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.

Transfer to a large bowl.

Drizzle over oil, scatter with ACV. Use your hands to scrunch the kale leaves for 1 minute. It should shrink to about half the size.

Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.

QUINOA:

Add oil in a sauce pan, add 1 cup quinoa to it. Roast the quinoa tillu hear slight popping sound like popcorn and it leaves a butty fragrance.

Fill the saucepan with  two cups of water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.

Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).

DRESSING:

Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.

SALAD:

Add the quinoa into the bowl with the kale. Add all the dill and basil/cilantro,cranberries,  half the nuts, feta, and 2/3 of dressing.

Toss well.

Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.