Dressing: Whisk together all dressing ingredients until evenly combined.
Quinoa: Rinse quinoa in a fine sieve under running water to remove the natural bitter coating. Add to a medium pot with 2 cups of water. Bring to a boil and cook, covered, for 10 to 12 minutes, until fluffy.
Salad: If working with a head of kale, remove stem and roughly chop. Massage kale by scrunching it in your hands for a minute or two until more dark and tender.
Assemble: Toss together quinoa, kale, onion, feta, and raisins, Drizzle with dressing, tossing to combine.
Notes
Store this salad in an airtight container in the fridge for up to 5 days (stays surprisingly fresh!)Serve this salad with these Roasted Chickpea Gyros or these Portobello Mushroom Gyros!Instead of quinoa, you can use couscous, bulgur, wild rice, or even cauliflower rice for this kale salad.The raisins can be replaced with dried cranberries, dried tart cherries, or diced fresh apple.Not a fan of kale? Use your favorite leafy green here, like spinach or romaine.