1. Rinse quinoa thoroughly under cold water, then place in a saucepan with water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.

2. Wash the kale, remove the stems, and chop the leaves finely. Massage the kale with a drizzle of olive oil and a pinch of salt to soften.

3. In a large mixing bowl, combine the cooled quinoa, kale, edamame, almonds, feta, green onions, and parsley.

4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

5. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning as needed. Serve fresh or refrigerate for later.