Making Kale and Quinoa Chopped Salad is simple if you follow these easy steps:

1. Rinse Quinoa: Start by rinsing the quinoa under cold water to remove any bitterness.
2. Cook Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Prepare Kale: While the quinoa cooks, wash and chop the kale. Remove the tough stems and tear the leaves into bite-sized pieces.
4. Massage Kale: Place the chopped kale in a large bowl. Drizzle with a little olive oil and massage the leaves for about 2 minutes. This helps soften the kale and enhances the flavor.
5. Chop Vegetables: Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes.
6. Combine Ingredients: In the bowl with the kale, add the cooked quinoa, chopped vegetables, and parsley. If using, add the crumbled feta cheese.
7. Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
8. Dress the Salad: Pour the dressing over the salad and toss everything together until well combined.
9. Taste and Adjust: Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
10. Serve: Enjoy immediately or refrigerate for up to 3 days.