Quinoa and kale frittata with avocado and tomato salsa

Preheat oven to 180°C. Tear kale away from stems, tear or roughly chop kale and lettuce leaves.
Cook quinoa with 1 cup water, adding a bit more water at the end if needed. When cooked, transfer to large bowl.
Saute onions and garlic if using, until translucent. Add kale and cook for 3-5 minutes until bright green and slightly wilted. Add lettuce and cook for another minute or two.
Add greens to quinoa and combine with spring onions, feta, and parmesan. Stir in eggs (beaten just enough to combine whites and yolks). Season to taste.
Oil pie tin (or lasagne dish, or whatever you have!) and add quinoa mixture, spreading evenly with a spatula.
Bake for around 40 minutes until set and golden brown.
Meanwhile, combine avocado chunks, halved cherry tomatoes and lemon rind.
Serve frittata with a side of salsa and extra feta, parmesan, or lemon juice if desired. Enjoy!