Heat the coconut oil in a large sauce pan. Add in the onions and cook 1-2 minutes. Next add in the mushrooms and cook another 2 minutes.

Add the quinoa, millet, chicken broth, and water all into the same sauce pan, and bring to a boil. Once boiling, cover and lower light to a simmer. Cook for about 10 minutes, until the liquid has evaporated.

Remove the sauce pan from the heat, and add the chopped kale directly on top of the cooked grains in the pan, and again cover, allowing the kale to wilt from just the heat of the cooked grains.

In a large bowl, pour in the grain and vegetable mixture and mix in the slivered almonds. Slice the orange in half and squeeze the juice from both halves over the entire grain salad. Season with salt and pepper. Serve immediately or can be refrigerated for up to 3 days.