Rinse 1 cup of quinoa under cold water. In a saucepan over medium heat, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce to a simmer until the water has absorbed, about 15 minutes. Remove from heat and let it sit covered for an additional 5 minutes.

While the quinoa is cooking, chop up 2 cups of kale into bite-sized pieces. Massage the kale with a little olive oil and salt for a minute until it softens slightly.

In a large bowl, add the cooked quinoa, chopped kale, 1 cup of cranberries, and 1/4 cup of diced red onion.

If using feta cheese, crumble it in at this point along with 1/4 cup of chopped walnuts or pecans.

Drizzle 2 tablespoons of olive oil and 1 tablespoon of apple cider vinegar over the mix. Season with salt and pepper to taste.

Gently toss all the ingredients together until combined. Serve fresh or let it chill in the fridge for 30 minutes for the flavors to meld.