Cook the quinoa in the water. I made mine in my Instant Pot, but you can also do it on the stove or in a rice cooker, too. I have instructions for all three quinoa cooking methods here.
In a large bowl, combine the kale, lemon juice, olive oil, and salt. Get in there with your hands and massage the kale, so it's well coated, and set it aside.
Add the quinoa to the kale mixture along with the pomegranate seeds, avocado, and onion. Toss well. You can serve immediately or make this salad a day ahead and refrigerate overnight.
Video
Notes
Oil-Free Variation: To make this salad oil-free, cook the quinoa in mushroom broth instead of water, and add an extra 2 tablespoons of lemon juice in place of the oil to the kale when you massage it.This salad will keep for 3 to 4 days in the fridge, so you can prepare it the night before, if you prefer. It also works great as a grab-and- go lunch!