In a medium saucepan over high heat, bring the water to a boil. Add the quinoa and reduce the heat to medium. Cover and simmer until the water is absorbed and the quinoa is softened – about 15 minutes, then remove from the heat. Fluff it with a fork, then add cranberries on top. Cover and let it steam 5 minutes.
Meanwhile, place the chopped kale in a large bowl, season it with 1 teaspoon of salt. Massage the kale with your hands to combine with the salt for about 1 minute. Add the quinoa, cranberries, apples, onion, pecans, and feta and toss again to combine.
In a small bowl, whisk mustard, oil, honey, lemon juice and season with salt and black pepper.
Pour the dressing over the salad and toss to combine.
