Cook the quinoa according to the package instructions. (Rinse quinoa with cold water, add double the amount of water to the pan, cook for 10min on medium heat, remove from heat and cover for 5min).
Wash the kale, put it in a bowl and add approx. 1 tbsp of olive oil and a little bit of salt.
Massage it with your hands until kale is shiny and soft to the touch.
Remove the seeds from the pomegranate and set aside in a small bowl.
Place the quinoa, kale, pomegranate seeds and pumpkin seeds in a large bowl and mix well.