Quinoa Salad with California Dried Figs & Wilted Kale

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 4 ounces California Dried Figs, (8 to 12 figs), stems removed and sliced
• 1/2 large white onion, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon fine sea salt
• 4 cups chopped kale leaves
• 2 tablespoons fresh lemon juice
• 2 tablespoons vinegar or fresh lemon juice
• 1 garlic clove, minced
• 1/2 shallot, thinly sliced
• 2 teaspoons mustard
• 1 anchovy, mashed (optional)
• 6 tablespoons extra virgin olive oil
• Pinch each of fine sea salt, black pepper and red pepper flakes
• 1/2 cup roasted almonds, coarsely chopped
• 1/2 cup grated Parmesan