Remove the salmon fillets from the refrigerator and allow them to sit at room temperature for 10-15 minutes. After 5 minutes or so, fire up the grill. Grease the grill before adding the salmon fillets. Place the salmon fillets to the greased medium-hot grill and turn over after 3-4 minutes. Set aside. Remove the skin before adding it to the salad.
In a small sauce pot, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
In a measuring cup or small jar, whisk together olive oil, lemon juice, shallot, Dijon mustard, maple syrup, salt and basil. Set aside.
In a large bowl, add kale and drizzle 1/4 of the vinaigrette and massage the kale until it softens. Toss together with mixed greens, cherry tomatoes and quinoa.
Transfer to a serving bowl, garnish with crumbed feta and pistachios. Enjoy it for lunch or as a side dish.
