Cook the Quinoa:
Rinse 1 cup of quinoa under cold water. Combine quinoa with 2 cups of water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed. Fluff with a fork and set aside to cool.

Prepare the Kale:
Wash and chop the kale into bite-sized pieces. Massage the kale with a bit of olive oil for 2 minutes to soften it.

Chop the Vegetables:
Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

Make the Dressing:
In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, salt, and pepper until emulsified.

Assemble the Salad:
In a large bowl, combine the cooked quinoa, massaged kale, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad and toss until evenly coated.

Optional Toppings:
Add crumbled feta cheese if desired. You can also garnish with fresh herbs like parsley or cilantro.

Serve:
Serve immediately or refrigerate for up to 4 days. For meal prep, store the dressing separately and add before serving.