Bring the water to a boil in a saucepan on medium heat. Add the quinoa to boiling water, and stir. Cover the quinoa for 12-15 minutes or until all of the water is absorbed. When quinoa is cooked, you should see a white ring around the grain. Remove from heat. Stir in 2 tablespoons of olive oil, cumin, black pepper, and salt.
In a frying pan, heat 1 tablespoon of olive oil on medium heat. Add chopped kale, peppers, cucumber, and tomatoes. Sauté the veggie mixture for about 8 minutes until kale is cooked down and soft.
Combine the sautéed vegetables with the quinoa and stir well until everything is incorporated. Store quinoa salad in an airtight container in the fridge for up to 7 days.
Notes
The salad turned out wonderfully, and I will definitely make this more often! The cumin and black pepper add a subtle spice to the already flavorful salad.