½ cup black quinoa
2 tbsp olive oil
3 garlic cloves, halved
1 bunch trimmed and halved, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
2 tbsp water
1/4 brown onion or the white ends of half a bunch of shallots finely chopped
1 tbsp coarsely chopped mint
¼ cup smoked or roasted almonds, coarsely chopped
2 tbsp extra-virgin olive oil
½ tsp Dijon mustard
1 garlic clove, crushed
Juice of ½ lemon
Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes). Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add water and cook until ribs are tender and water is evaporated (4-6 minutes). Transfer to a platter or large plate.
For feta and mustard dressing, combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine. Serve quinoa salad and ribs topped with kale leaves and seasoned to taste.