In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Stir in the rinsed quinoa, then reduce the heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed. Let it cool completely.

Place chopped kale in a large mixing bowl. Sprinkle a pinch of salt over it, then massage the leaves with your hands for 2-3 minutes to soften and wilt the kale.

Add halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and chopped parsley to the bowl with massaged kale. Gently mix all ingredients together.

Fluff the cooled quinoa with a fork and add it to the salad mixture. Carefully fold in the quinoa to ensure even mixing without mashing the ingredients.

Blend avocado, fresh lemon juice, olive oil, and minced garlic in a blender. Season with salt and pepper, blending until smooth. Add water to reach desired consistency.

Drizzle avocado dressing over the salad and toss gently to coat all ingredients. Be gentle to preserve the integrity of the veggies.

If using feta cheese, sprinkle it on top of the salad and season with additional salt and pepper as desired.

Serve chilled or at room temperature. It can be plated immediately or allowed to sit for 10 minutes to meld flavors.