In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Fluff the quinoa with a fork and let it cool.

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

In a large mixing bowl, combine the chopped kale, cherry tomatoes, cucumber, red onion, and cooled quinoa.

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

Top with crumbled feta cheese if using, and serve immediately.