Cook the quinoa according to the instructions (or buy ready to use quinoa in a bag)
Remove the stems from the kale and break up the leaves. Add two tablespoons of oil to the kale and either massage firmly with your hands, or place in a plastic food bag and knead until the kale has reduced in size by half and is vibrant green.
Finely chop the onions, tomatoes, cucumber and herbs. Mix with the kale and quinoa.
In a small frying pan, heat the flaked almonds until toasted.
In a small bowl, combine 3 tbsp of olive oil with the crushed garlic, cinnamon, cayenne pepper cumin and juice and zest of the lemon. Mix well and pour over the tabbouleh.