Place 1 tablespoon of oil in a medium pot over medium heat. Once hot place quinoa in the pot and stir for 3-4 minutes, stirring frequently. Slowly pour in the water and stir occasionally. Bring to a boil over medium-high heat, then reduce heat to simmer and cover with a tight fitting lid. Simmer for 15-18 minutes until water is absorbed. Keep the quinoa at a constant simmer but do not stir or uncover while cooking. Remove from the heat and let sit covered for 10 minutes. Fluff with a fork. Cover to keep hot.
While quinoa cooks toss broccoli with 1 tablespoon of oil and a few pinches of salt and pepper on a large baking sheet. Roast in the oven for 20-25 minutes, stirring once halfway through. Add garbanzo beans to the broccoli pan in the last 5-7 minutes of roasting to warm (The veggies can be sauteed instead).
While the quinoa and broccoli are cooking place all dressing ingredients in your blender, starting with 1/3 cup olive oil and 1/4 teaspoon salt and pepper. Blend until fully combined. Taste and add more olive oil 1 tablespoon at a time if it’s too acidic. Add more salt and pepper if desired and be sure honey is combined [shake in a jar if needed]. Let sit on the counter for flavors to develop. Shake well before using.
Combine quinoa, roasted broccoli, garbanzo beans, kale, sun-dried tomatoes, olives, and salt and pepper in a large bowl. Add desired amount of dressing and toss to coat. Kale will wilt from the warmth of the other ingredients. Top with cheese if desired.
notes: Use agave instead of honey in the dressing for a vegan version. Store leftover dressing store in a sealed jar in the fridge for 3-4 days. Refrigerate quinoa leftovers for 3-4 days in a sealed container. Add more dressing if desired as some will absorb as it sits. To add more flavor to the quinoa cook in 1 cup of water and 1 cup of veggie broth.
http://www.edibleperspective.com/home/2014/2/19/quinoa-chickpea-veggie-salad-with-lemon-basil-dressing.html