orange cranberry quinoa salad

begin by massaging the chopped kale in olive oil and salt in a large mixing bowl and let sit for at least 10 minutes to break down. make the vinaigrette by mixing all of the ingredients together in a jar or small mixing bowl. once the kale has broken down a bit, add the cooked quinoa to the bowl, followed by all of the vinaigrette, oranges, cranberries, pistachios, dill, and feta. use salad tongs to mix everything together so all ingredients are evenly dispersed, then serve immediately or store in airtight containers in the refrigerator for 4-5 days.