Rinse the quinoa under cold water to remove any bitterness.

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and liquid is absorbed.

In a large bowl, combine the chopped kale, diced bell peppers, cherry tomatoes, red onion, and chickpeas.

In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper to create a dressing.

Once the quinoa is cooked, allow it to cool slightly before adding it to the vegetable mixture.

Drizzle the dressing over the quinoa and vegetables, and toss to combine.

If desired, sprinkle with feta cheese and garnish with fresh parsley before serving.