Cook the quinoa in 600ml vegetable stock, then allow it to drain and cool.
Lightly toast the almonds in a small saucepan.
Combine the kale, cooked quinoa, toasted almonds, golden raisins, pepper and cucumber in a large mixing bowl.
Add the salad dressing and, using your hands, combine the salad together with the dressing for a few minutes. At this point you should remove any hard kale stalks you might find.
The salad is ready to eat once combined well, but I prefer to refrigerate it overnight to allow the dressing to marinate through.
Notes
Best made and left to marinate overnight in the fridge.Good as a side with grilled chicken breast.