In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Once boiling, add 1 cup of rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes. Once done, let cool for 10 minutes.

In a large bowl, add 3 cups of chopped kale, sprinkle with a pinch of salt, and massage the kale for 2-3 minutes until soft.

To the bowl, add 1 cup of halved cherry tomatoes, 1 diced cucumber, ½ diced red bell pepper, ¼ cup finely chopped red onion, and ¼ cup chopped fresh parsley. Mix well.

Gently fold cooled quinoa into the vegetable mixture.

In a blender, add 1 ripe avocado, ¼ cup lemon juice, 1 tablespoon olive oil, 1 minced garlic, and salt and pepper. Blend until smooth. If thick, gradually add water.

Drizzle avocado dressing over the salad and toss until evenly coated.

If desired, sprinkle ½ cup crumbled feta cheese on top and season with additional salt and pepper. Serve chilled or at room temperature.