Rinse the quinoa under cold running water in a fine-mesh strainer for 30 seconds.

Add rinsed quinoa, water, and 1/4 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender.

Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes.

Fluff the quinoa with a fork, transfer to a large bowl, and let it cool for about 10 minutes.

While the quinoa cooks, remove tough stems from the kale and finely chop the leaves.

Place the chopped kale in a large mixing bowl, add 1 tablespoon olive oil and a pinch of salt, and massage with your hands for 1–2 minutes until the leaves darken and soften.

Add cherry tomatoes, cucumber, and red onion to the bowl with the kale and toss gently.

In a small bowl or jar, combine 1/4 cup olive oil, lemon juice, Dijon mustard, honey or maple syrup, remaining 1/4 teaspoon salt, black pepper, and minced garlic.

Whisk or shake the dressing until fully emulsified.

Add the slightly cooled quinoa to the kale mixture and toss to combine.

Pour the dressing over the salad and mix until all ingredients are evenly coated.

Fold in feta cheese, sliced almonds, and dried cranberries.

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Let the salad rest for about 10 minutes before serving to allow flavors to meld.