Get quinoa cooking and cool to room temperate. (Quinoa can also be made ahead of time and refrigerated until ready to use.)
Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the olive oil while whisking.
Toast fennel and coriander seeds in a cast iron skillet (or any pan will do) and give them a few stirs until they just start to give off their lovely fragrance, about 30 seconds. Grind with mortar and pestle or spice grinder.
Rinse and pat dry kale leaves and remove ribs and stems. Place in a large bowl and add the 2 teaspoons olive oil and a pinch salt. Rub the salt and oil in the leaves with your hands to tenderize the kale.
Add the cooled quinoa, parsley, apple, scallions, chickpeas, currants, lemon zest and ground spices to the bowl with the kale and toss gently with the vinaigrette.
Taste and adjust salt and vinegar, adding more to taste.
Options for a heartier salad: top with feta and/or toasted walnuts when serving.
Makes about 6 1/2 cups