For the Quinoa

1. In a large stock pot with a tight fitting lid, combine the tri-colored quinoa with the water.  Cover and bring to a boil.
2. Reduce heat to simmer (or the lowest temperature on your burner) and cook for 15 minutes.
3. Remove the quinoa from the heat.  Uncover and gently fluff with a fork.
4. Allow the quinoa to cool completely.

For Finishing

1. Heat the olive oil in a large wok or skillet.  Add the diced apples and sauté for a two minutes over medium heat, then add the maples syrup.  Cook, stirring constantly, for another three minutes until the apples start to soften and caramelize a little.
2. Add the orange juice and cook for an additional four to five minutes until the juice is mostly absorbed.
3. Off the heat and toss in the kale, stirring for around 30 seconds until the kale is softened.  Add the cooled quinoa, then the green onions, salt, black pepper, dried cranberries and slivered almonds (if using).
4. Serve warm or cold.