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

Fluff quinoa with a fork and let it cool.

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

In a large bowl, combine chopped kale, cooled quinoa, cherry tomatoes, cucumber, red onion, and feta cheese (if using).

Drizzle the lemon dressing over the salad and toss gently to combine.

Serve immediately or let it chill in the refrigerator for 30 minutes for flavors to meld.