Prep the quinoa and kale

• Combine ½ cup red quinoa and 1 cup water with a pinch of salt in a small pot. Follow the directions on the package to cook the quinoa. Once cooked, remove from heat and allow it to completely cool.
• Remove the coarse stems from 6-8 large regular kale leaves and discard. Take the kale leaves and finely slice them into very thin, small pieces. Place them in a colander and wash well.
• Sprinkle 1 teaspoon salt and 1 tablespoon fresh lemon juice on top of the kale and toss to combine.
• Massage and rub the kale with your hands for 1-2 minutes until tender and a deeper green color. Rinse well and dry. Toss the cooled quinoa with the dry, massaged kale in a large serving bowl.
• Add ¾ cup sliced fresh strawberries, ¾ cup fresh blackberries, ¾ cup fresh raspberries, ½ cup halved red grapes, ⅓ cup dried blueberries, and ¼ cup coarsely chopped pistachios to the quinoa and kale mixture and toss to combine.
• Just before serving sprinkle 4 ounces crumbled feta cheese over the top of the salad and add as much balsamic dressing as you would like before tossing together. Serve immediately.