Cook quinoa according to package directions. Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.

Kale prep:

I like to remove the ribs- which can be challengingly, jaw-numbingly chewy.

Here's how. After washing the kale leaves and patting them dry, lay them on a cutting board, fold them at the rib, and use a sharp knife to slice the rib off the leaf. Slice the trimmed leaves crosswise into ribbons. Toss the kale into a bowl and drizzle with extra virgin olive oil. Massage the kale with your fingers to soften and tenderize (your winter skin will thank you). Some folks add sea salt at this point to help break down the kale (this is helpful when using it for salad). If you are roasting the kale for chips- do not salt it. Salt softens the kale and will keep it from getting crispy.

Peel the tangerines and separate the wedges. Save half a tangerine for the juice.

In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute.

Add the kale to the quinoa and toss. Add the remaining tangerine wedges. Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to. Just before serving add the roasted almonds and toss gently. Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.)