Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, then reduce to a simmer until fluffy, about 15 minutes.

While the quinoa cooks, remove the stems from 4 cups of kale and chop the leaves into bite-sized pieces. Massage them with a pinch of salt until they soften, about 2 minutes.

In a large bowl, combine the cooked quinoa with the kale, 1 cup dried cranberries, and 1 cup crumbled feta cheese. Mix gently to avoid mashing the feta.

For the dressing, whisk together 4 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 1 tablespoon honey. Pour over the salad and toss well before serving.