To cook the quinoa: Rinse quinoa in a fine mesh strainer under running water. Combine quinoa and ⅔ cup of water in a medium pot. Cook on medium heat until it comes to a boil, then reduce heat to simmer. Cook uncovered for 10-15 minutes, or until the liquid is completely absorbed. Turn off the heat and cover the pot with a lid for 5 minutes. Fluff with a fork and let cool while you prepare the rest of the recipe.
Massage kale: In a large bowl, combine kale, 1 tablespoon lime juice, oil, and a dash of salt. Massage the kale with your hands for 3-4 minutes or until it is tender and soft.
Assemble the salad: To the bowl, add black beans, cooked quinoa, mini peppers, feta cheese, pumpkin seeds, and avocado.
Make the Creamy Cilantro Lime Dressing: In a small bowl, whisk together Greek yogurt, cilantro, 1 tablespoon of water, and remaining lime juice. Season with salt to taste.
Pour dressing over salad and mix together. Serve and enjoy!