In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a large bowl, combine chopped kale, cherry tomatoes, cucumber, red onion, and feta cheese.

Add the cooked quinoa to the salad bowl and mix well.

In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Serve immediately or refrigerate for 30 minutes to let flavors meld.