Blistered kale ribs with kale-leaf and quinoa salad

gm (½ cup) black quinoa

olive oil

garlic cloves, halved

young kale ribs (about 1 bunch), trimmed and halved, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve

chicken stock or water

golden shallot, finely chopped

coarsely chopped mint

gm (¼ cup) smoked almonds, coarsely chopped

gm Persian feta

extra-virgin olive oil

Dijon mustard

garlic clove, crushed

Juice of ½ lemon