Kale and Quinoa Power-Up Salad

Prep and roast the onion: Wash and dry all produce. Peel the red onions. Cut a small piece off the bottom to make a flat edge. Laying the flat end on your cutting board, cut – NOT all the way through, leaving 1/2-inch intact at the bottom – the onion into 8 wedges. Place the onions on a lightly oiled baking sheet. Drizzle over 1 bottle vinegar and oil. Season with salt and pepper. Cover the onion with foil and bake in the centre of the oven, until the onion is tender and starts to open up, 25-28 min. (It won't open up completely until you take it out of the oven.)

Toast the almonds: Meanwhile, heat a medium pot over medium heat. Add the almonds to the dry pot. Cook, stirring often, until golden and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Cook the quinoa: In the same pot, bring 11/3 cup salted water and broth concentrate to a boil. Add the quinoa to the boiling water. Reduce the heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min

Make the dressing: Meanwhile, in a medium bowl, whisk the mustard, honey, remaining vinegar and a drizzle of oil. Season with salt and pepper. Transfer 2 tbsp dressing in a small bowl.

Assemble the salad: Fluff the quinoa with a fork and add to the dressing in the medium bowl. Add the kale, cranberries, feta and almonds. Toss together. Season with salt and pepper.