1Rinse quinoa really well under running water.

2Add rinsed quinoa and salt to a medium-size cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water. Bring to a boil, stir once then reduce heat to low. Simmer quinoa, covered, for 15 minutes or until soft and cooked through. Turn off the heat and let quinoa sit in a covered pot for another 5 minutes.

4In the meantime, make the dressing. Add milk, almond butter, vinegar, onion powder and salt to a jar or a cup.

5Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

6Wash kale really well under running water then pat dry. Alternatively, wash and dry using a salad spinner. Crush it using your hands until the color changes to deep green and it begins to secrete juice. Add to a serving plate.

7Add cooked quinoa.

8Top with blueberries.

9Drizzle with the dressing.

10Sprinkle with freshly ground black pepper.