For the Dressing: Whisk together oil, vinegar, both mustards and maple syrup in a small bowl or shake together in a covered jar. Taste and season with salt and pepper; set aside.

For the Salad: Have the quinoa cooked, or start with 1/2 cup of raw quinoa and follow our instructions for cooking quinoa. Cool completely and set aside.

Wash the kale leaves well and remove any thick, tough ribs; pat dry. Chop very finely, preferably in a food processor fitted with a metal blade. Pulse the processor on and off until it reaches a fine texture, using the image for guidance. Measure out and pour 4 cups into a large mixing bowl; any extra can be used for another salad or smoothies. Add the cooled cooked quinoa to the kale.

Bring a medium pot of lightly salted water to a boil and plunge in the green beans. Cook for only a few minutes, just until crisp tender and still bright green. Drain and run under very cold water to cease cooking. Drain again and pat dry. Toss into bowl of kale.

Add blueberries, pecans and cubed feta to bowl and gently toss all together. Dress lightly with vinaigrette; you might have extra leftover. Salad is ready to serve and also keeps pretty well, even with vinaigrette, for 2 days although it loses a bit of its freshness. Any extra can be refrigerated in an airtight container. If you know you will not be serving it all, leave it undressed and dress right before serving.