Rinse quinoa under cold water in a fine-mesh sieve. In a saucepan, toast quinoa over medium heat for 2–3 minutes. Add 2 cups of water and pinch of salt, bring to boil, then reduce to simmer, cover, and cook for 12–13 minutes until fluffy.

In a mason jar, combine lemon juice, avocado oil, white wine vinegar, minced garlic, and a pinch of salt and pepper. Shake until well mixed, and set aside.

Chop kale, removing tough stems and tearing into bite-sized pieces. Drizzle olive oil over the kale and massage gently for 1-2 minutes.

In a skillet, melt unsalted butter. Add chopped pecans and brown sugar. Stir continuously for 5–6 minutes until caramelized. Remove from heat and cool on parchment paper.

In a large bowl, combine massaged kale, cooked quinoa, dried cranberries, and any optional extras. Toss gently.

Drizzle dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for 30 minutes.