Rinse quinoa under cold water and combine with water in a medium saucepan. Bring to a boil, then simmer covered for 15 minutes until fluffy. Let cool.

Whisk lemon juice, zest, fennel seeds, and coriander seeds in a small bowl. Gradually add olive oil while whisking until emulsified.

Toast fennel and coriander seeds in a skillet for 30 seconds until fragrant. Cool and grind to a fine powder.

Rinse and dry kale, remove stems, and massage leaves with oil and salt for 2-3 minutes until tender.

Combine kale, cooled quinoa, chickpeas, apple, currants, parsley, and scallions in a large bowl. Toss gently.

Taste and adjust seasoning. Let sit for at least 30 minutes before serving.