Cook quinoa 1 part quinoa to 2 parts water (just like rice, can use rice cooker to make easy!).
Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.
Prepare the kale (remove the rib, slice into ribbons, massage with extra virgin olive oil and sea salt, to taste).
Add the tomatoes chopped in half, and juice half an orange and keep for dressing.
In a cup, whisk the juice with the tamari sauce, honey, ginger and garlic. Sprinkle over the kale and toss to distribute.
Add the kale to the quinoa and toss.
Add a grind of black pepper, to taste.
Just before serving add the almonds and toss gently.
Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.)
Adapted from Gluten free goddess.