First rinse and drain quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once the quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a bowl or plate to cool.
While the quinoa cooks/cools, wash and dry chopped kale (I use my trusty salad spinner) and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale that tastes great!
Next make the dressing. Whisk together all the ingredients and give it a taste. If you like the tartness of the lemon juice (I love it!) keep it as is or feel free to add a little extra oil or sweeten a tad with sugar, honey, or maple syrup to balance the tartness.
Finely chop red onion and add to the dressing to marinate.
Cut cherry tomatoes into halves or quarters to get a little tomato goodness in each bite and add to a large bowl with kale, chickpeas, and pepitas. Mix in cooled quinoa and dressing, then top with crumbled feta.
You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when you're ready. The dressing will soak into the salad and amplify the flavor even more. Love it so!
Notes
Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!