Place the chopped kale leaves in a large shallow dish. Add the lemon juice and a pinch of salt and pepper, and tenderise the leaves by ‘massaging’ them with the lemon juice. Remove from the dish, discarding any liquid.
For the dressing, add all the ingredients to a clean, empty jar and shake to emulsify.
Add the kale, quinoa, cherry tomatoes, and crumbled feta to a large serving bowl, and drizzle with the dressing. Toss gently to combine and serve immediately.