Kale, Quinoa and Avocado Salad with Lemon Dijon Vinaigrette

Bring the quinoa and 1.33 cups of water to boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15-20 minutes. Set aside to cool. Place kale in a steamer basket over 1" of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion and feta cheese. Whisk olive oil, lemon juice, Dijon mustard, sea salt and black pepper together in a bowl until the oil emulsified into the dressing. Pour over the salad.