Cook quinoa: Rinse quinoa in a fine mesh strainer under running water. Combine quinoa and 1 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.
Cook lentils: Rinse lentils in a fine mesh strainer under running water. Combine lentils and 2 cups of water in a medium pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 18-20 minutes. Drain the water and let the lentils cool while you prepare the rest of the recipe.
Make the dressing: In a small bowl, combine shallots and apple cider vinegar. Let sit for 10-15 minutes. Then, add in olive oil, honey, chopped parsley, dijon mustard, salt and pepper. Whisk together.
Massage kale: In a large mixing bowl, add chopped kale and about 1 tablespoon of the vinaigrette. Massage the kale with your hands for 2-3 minutes or until it is tender and soft.
Assemble the salad: To the bowl, add quinoa, lentils, bell pepper, feta cheese, and dried cherries. Mix in the dressing and mix well to combine. Season with more salt and pepper if needed. Serve and enjoy!