Bring water to boil in a medium-sized pan. Stir quinoa into boiling water. Reduce heat to medium-low, place lid on pan and cook until water absorbs into quinoa, about 12 minutes.
When the water is absorbed, remove the pan from the heat and let rest, covered, for 5 minutes. Remove cover and allow quinoa to cool completely.
Place kale in a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper and salt together in a small bowl. Drizzle over kale. Stir and let sit for a few minutes. Add cooled quinoa, pecans, dried cranberries and feta cheese and toss to incorporate. ENJOY!!