Rinse the quinoa well with water then add to a saucepan with 1 1/3 cups water.
Bring to a boil, then cover and simmer on medium-low heat for 15-20 minutes.
In a small bowl whisk together olive oil, water, lemon juice, red wine vinegar, dijon mustard, kosher salt and black pepper.
In a large bowl add half the dressing to the kale and massage it for 3-4 minutes before slicing.
Add the quinoa, olives and bell pepper then toss with the salad ingredients.
Top with the feta and olives.