For the salad, cook the quinoa (a rice cooker works great) according to package directions. Once the quinoa is cooked, set aside to cool slightly before adding it to the salad. Rinse the kale, remove the thick stems and cut the kale into long, thin strips. Add the kale to a large salad bowl. To the kale, add the craisins, sliced green onions and the diced bell pepper. For the dressing, add the orange juice, orange zest, honey, dijon, salt, pepper and paprika into a blender or whisk together until smooth. Add the olive oil slowly to let the dressing emulsify and become smooth and creamy. Once the dressing is done, set aside while you prepare the salad.
Option: Grill and season a couple chicken breasts and then cut them into bite sized pieces. Toss the grilled chicken into the salad for a complete meal.