Prepare quinoa by rinsing it under cold water and cooking according to package instructions.

While quinoa is cooking, wash and chop kale into bite-sized pieces. Massage with a drizzle of olive oil until softened.

In a large bowl, mix cooled quinoa, chopped kale, cherry tomatoes, cucumber, and pomegranate seeds.

Sprinkle crumbled feta over the salad.

Whisk together olive oil, balsamic vinegar, and honey in a small bowl; drizzle over salad before serving.

Toss gently to coat all ingredients in dressing.