Rinse quinoa under cold water. In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Fluff with a fork and let it cool.

In a large bowl, massage the kale with olive oil and lemon juice for a few minutes to soften it.

Add the cooked quinoa, cherry tomatoes, red onion, feta cheese, and pine nuts to the kale.

Season with salt and pepper, and toss everything together. Serve chilled.