1In a medium pot of boiling salted water, cook the quinoa for 12-14 minutes, until just tender and there's no white spot left in the middle. Drain in a sieve, then return to the pot (off the heat, but still warm), cover with a tea towel and the lid, and set aside to cool.
2Pull the kale leaves off the stems and thinly slice or roughly chop - add to a shallow bowl along with the cooled quinoa, avocado, feta and walnuts. Sprinkle with salt and pepper, then drizzle with olive oil and a squeeze of lemon and give it a toss. Top with pomegranate seeds before serving.