Bring water to a boil in a small sauepan. Add quinoa, cover and reduce to low. Cook for 15 minutes or until liquid is absorbed.
In a large bowl, put cooked quinoa, garbanzo beans, tomates, cucumbers, feta and shallots.
In a seperate bowl, whisk together red wine vinegar, lemon juice, honey, salt and pepper. Slowly whisk in olive oil. Pour over the quinoa mixture.
Add the chopped kale and toss to combine. Top with the toasted pine nuts. Serve immediately and refrigerate any leftovers.