In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute.
Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn't sticking; add water if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes.
Taste and adjust seasonings if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well.
Place a romaine leaf on each of four plates. Spoon mixture into center of the leaves. Drizzle with oil and sprinkle with remaining tablespoon of almonds.