To prepare the quinoa, combine the dry quinoa and water in a small sauce pan and bring it to a boil over high heat. Once boiling, lower the heat, cover the pan, and let the quinoa gently simmer until tender, about 15 minutes. Remove from the heat and set aside.
While the quinoa is cooking, remove the kale stems and chop the leaves.
You can also use the quinoa cooking time to prepare the dressing. In a large bowl, combine the olive oil, vinegar, honey, mustard, 1/4 teaspoon of salt, and several grinds of freshly ground black pepper in a bowl, then stir to mix well.
When the quinoa has cooled slightly, stir it into the dressing, along with the red onion, bell pepper and carrot. Add in the kale and toss well to make sure everything is coated in the dressing.
You can serve this salad right away, or let it marinate in the fridge before serving. This kale quinoa salad should keep well for up to 3 days in an airtight container in the fridge.