In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Rinse the quinoa under cold water, then add it. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Let cool for 10 minutes.

In a large mixing bowl, add chopped kale and a pinch of salt. Massage the kale with hands for 2-3 minutes until it wilts.

Add halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, and fresh parsley to the kale. Mix gently.

Fluff the cooled quinoa with a fork and add it to the vegetable mixture. Gently fold the quinoa into the salad.

In a blender, combine ripe avocado, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth, adding water gradually.

Drizzle the avocado dressing over the salad and toss gently to coat.

If using, sprinkle crumbled feta cheese atop the salad. Taste and adjust seasoning.

Serve chilled or at room temperature, letting it sit for a few minutes to meld flavors.