Bring the chicken stock to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, then simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil then fluff quinoa with a fork. Set aside to cool slightly.
Stir mint, almonds, dried cranberries, kale, carrots, celery, spring onions, grape tomatoes, lemon juice and lemon zest. Season to taste with salt and ground black pepper.