Rinse quinoa in a fine mesh strainer under cold water.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.

Preheat your oven to 400°F (200°C).

Peel and chop the beets into bite-sized pieces, toss with olive oil, salt, and pepper.

Spread the beets on a parchment-lined baking sheet and roast for 30-35 minutes until tender.

In a bowl, add chopped kale, drizzle with olive oil, and massage until softened.

Whisk together balsamic vinegar, remaining olive oil, salt, and pepper in a small bowl.

In a serving bowl, combine cooked quinoa, massaged kale, and roasted beets, then top with feta and drizzle with dressing.