Red Quinoa Salad with Beets, Kale, and Parmesan

Soak quinoa in cold water to cover 15 minutes; drain. Bring 1 1/4 cups water to a boil in a medium saucepan; stir in quinoa. Cover and simmer 15 minutes. Remove pan from heat; let stand, covered, 5 minutes. Fluff quinoa with a fork; scrape into a large bowl.

Whisk together oil and next 7 ingredients in a small bowl. Add kale, pecans, and beet to quinoa; toss gently to combine. Drizzle with vinaigrette, and toss gently to coat. Top with cheese.