Cook the quinoa. Rinse 1 cup of quinoa under cold water to remove bitterness. Combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and let it steam, covered, for 5 minutes. Fluff with a fork and cool.

Prep the kale. Strip the leaves from the stems. Chop the leaves into bite-size pieces and place in a large bowl. Sprinkle with a pinch of salt and a teaspoon of olive oil. Massage with clean hands for 1–2 minutes until darker, softer, and slightly reduced in volume.

Make the dressing. In a jar or bowl, whisk together tahini, olive oil, lemon juice, Dijon, maple or honey, and garlic. Add 1–3 tablespoons of water to reach a pourable consistency. Season with salt and pepper. Taste and adjust sweetness or acidity as needed.

Chop the veggies and herbs. Halve cherry tomatoes, dice cucumber, thinly slice red onion, and shred the carrot. Roughly chop your chosen herbs.

Toss the base. Add cooled quinoa to the bowl with the massaged kale. Drizzle over half the dressing and toss to coat. This lets the grains and greens absorb flavor.

Add mix-ins. Fold in tomatoes, cucumber, red onion, carrot, and herbs. Add more dressing a little at a time until the salad is well coated but not soggy.

Finish and serve. Gently fold in avocado and nuts/seeds right before serving. Top with feta, if using. Taste and adjust salt, pepper, and lemon to brighten everything up.