In a large mixing bowl, place the chopped kale leaves and drizzle with olive oil. Sprinkle a pinch of salt over the kale, then gently massage the leaves with your hands for 2-3 minutes until they soften.

In a small bowl or jar, combine the remaining olive oil, fresh lemon juice, and honey (or maple syrup). Add minced garlic, Dijon mustard, salt, and pepper, then whisk or shake vigorously until well emulsified.

Once the kale is massaged, add the cooked quinoa to the bowl, pouring in half of the prepared dressing. Gently fold until evenly coated.

Gently add sliced peaches, blueberries, diced red onion, and fresh mint leaves. Fold together carefully, ensuring not to break the blueberries or crush the peaches.

Sprinkle crumbled feta cheese and toasted sliced almonds on top. Drizzle any remaining dressing over the salad and garnish as desired.