Combine the Dijon mustard, vinegar, olive oil and Massel Stock Powder in a jar with a lid and shake really well until the dressing is emulsified.
Place the kale in a large mixing bowl and pour half of the dressing over the top. Gently massage the dressing into the kale until the kale has started to tenderise.
Add 1 cup of quinoa to the kale and toss with a fork to incorporate completely. Then add the grapes, bell pepper, almonds and sunflower seeds; toss to combine. Set aside.
Place the remaining ½ cup of quinoa in a shallow dish. Break off bite-sized portions of goat cheese and roll in the palm of your hands until in the shape of a ball. Roll the goat cheese into the quinoa. Repeat until all of the goat cheese has been rolled and coated with quinoa.
Divide the salad between serving bowls, top each bowl with 3-5 pieces of goat cheese and serve immediately.
This champagne vinaigrette makes more than you will need for this kale and quinoa salad, but you can save the rest tightly sealed in the refrigerator for up to a few days.