In a pot, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to medium low and let simmer, covered, for 10-15 minutes, or until water is absorbed and quinoa is cooked.

Meanwhile, rinse the kale and remove the stems. Shred the leaves into small pieces, add a pinch of salt, and massage until the kale shrinks in size and softens.

Remove the stem and chop the peppers.

In a large bowl, combine the cooked quinoa, kale, and bell peppers. Whisk together the lemon juice and olive oil and toss with the salad.

Store in the fridge for up to 5 days. To serve, eat cold or reheat.