In a small saucepan over medium high heat, bring one and a half cups of water to a boil.
Add Mediterranean Quinoa (1 package) and return to a boil.
Reduce heat to low, cover, and let simmer for 15 minutes.
Remove from heat and fluff. Keep warm for plating.
Remove Fresh Mint (0.25 ounce) leaves from stems and discard stems. Roughly chop the mint leaves, and set aside.
Slice Shallot (1) in half lengthwise, then across into quarter inch, hall moon slices, and set aside.
Use a colander to strain the chickpeas, and set aside.
Meanwhile, in a large bowl mix together Apple Cider Vinegar (2 tablespoon), Honey (1 tablespoon), Dijon Mustard (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Drizzle in Olive Oil (1 tablespoon) while whisking to create your vinaigrette, and set aside.
In a large saute pan over high heat, add one tablespoon of olive oil. Add the Chickpeas (1 can) and saute for 4 minutes until golden brown.
When the quinoa is finished, add to the bowl with the vinaigrette. Add the Kale (3 ounce), mint leaves, shallots, chickpeas, Dried Cherry (1/4 cup), Marcona Almonds (1 ounce), and half of the Goat Cheese (2 ounce). Toss to combine.
In the center of two bowls place the quinoa salad. Garnish with remaining Goat Cheese (2 ounce).