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Cook Quinoa: Rinse 1 cup quinoa under cold water. Boil in plenty of salted water for 10–12 minutes, then drain and cool. Or simmer 1 cup quinoa with 1½ cups water until absorbed. Let cool completely.
Prep Kale: Remove kale stems, wash, and chop about 5 ounces kale leaves. Add the juice from ½ lemon and ½ teaspoon of salt, then massage for 1 minute until soft.
Make dressing: In a bowl or jar, whisk ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 1½ tablespoon mustard, 1½ tablespoon maple syrup, 1 teaspoon dried dill, 1 teaspoon salt, and ⅛ teaspoon black pepper.
Prep Add-Ins: Boil 1 cup edamame beans for 5 minutes and drain. Toast ⅓ cup almonds, then chop. Slice ½ cup spring onions and ¼ cup fresh dill. Add all to the bowl with the kale.
Mix & Rest: Add in ½ cup feta cheese (crumbled or diced), and the dressing. Toss well. Let sit 15–60 minutes before serving.