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.
Store this salad in an airtight container in the fridge for up to 5 days (stays surprisingly fresh!)