When ready to make the meal, start with the quinoa. Toast the quinoa briefly in a very minimal amount of olive oil over medium heat in a saucepan. Then add vegetable broth, bring to a boil, and reduce the heat to a simmer over low or medium-low.
¾ cup dried quinoa, ½ tbsp olive oil, 1½ cups vegetable broth
After about 15 minutes, check if the qunioa is cooked by fluffing with a fork and checking the liquid content on the bottom. You want to end with cooked qunioa and no liquid. If there is still liquid and the qunioa is uncooked, continue to cook. If there is still liquid and the quinoa is cooked, then stir frequently while keeping it uncovered, to allow more evaporation. If no liquid and it's not quite cooked, add a few tbsp more water and finish cooking. When done, remove from the heat and keep covered.
For the kale, remove the center stems from the leaves and then slice the leaves thinly. Add to a very large bowl.
15 oz Lacinato kale
Heat vegetable oil in a skillet over medium heat. Add the marinated tofu and cook, turning occasionally, until browned and well cooked, about 7-10 minutes total.
1 tbsp vegetable oil
Make the dressing. Clean the garlic cloves. Juice the lemon until you have ¼ cup of juice and put into an immersion blender cup or very small food processor. Clean and rough chop the shallot. Add the garlic, shallot, and brown mustard to the lemon juice. Add olive oil. Add a dash of salt and pepper. Blend thoroughly until fully emulsified. Taste and season appropriately with salt and pepper.
1 lemon, 1 tbsp brown mustard, 1 small shallot, 2 cloves garlic, 2 tbsp olive oil, ½ tsp salt
To finish, add the cooked quinoa to the kale in the large mixing bowl and mix. Add about ½ of the dressing, the fried tofu and the feta. Taste and add more dressing if desired, or save the dressing to add to each serving.
½ cup feta