In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove from heat and let quinoa sit covered for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool.
While quinoa cooks, prepare the kale by removing stems and chopping the leaves into bite-sized pieces. Add the kale to the mixing bowl with the cooled quinoa.
Add the cherry tomatoes, diced cucumber, red bell pepper, red onion, and chopped parsley to the bowl with quinoa and kale.
In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the salad ingredients and toss thoroughly to coat all ingredients evenly.
Sprinkle the crumbled feta cheese over the top of the salad and gently mix to combine.
Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.