Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Prepare the Kale: In a large bowl, massage the chopped kale with olive oil and a squeeze of lemon juice for 1-2 minutes, until the kale is softened and tender.

Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, garlic, and a pinch of salt. Gradually add water, 1 tablespoon at a time, until the dressing is smooth and pourable.

Toast the Almonds: Heat a dry skillet over medium heat and add the sliced or slivered almonds. Toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.

Assemble the Salad: In a large bowl, combine the quinoa and kale. Drizzle with the lemon-tahini dressing and toss to coat. Add the toasted almonds and toss again.

Serve and Garnish: Serve the salad with a sprinkle of fresh herbs or a final drizzle of lemon juice, if desired.