Combine quinoa, 1 cup water, and ¼ teaspoon salt in a small pot.
Bring to a boil over high heat, then reduce heat to low. Cover pot and cook until tender, about 15 minutes. Set aside to cool slightly.
While quinoa is cooking, place sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with cardamom, cinnamon, and turmeric. Mix well, then season with salt and pepper.
Bake sweet potatoes for 15 minutes. Add mushrooms to pan; stir well. Continue baking until veggies are tender, about 15 to 20 minutes. Set aside.
Place kale in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
Massage oil and salt into kale for about 2 minutes, or until tender. Set aside.
Whisk together all dressing ingredients (olive oil through cayenne). Season to taste with salt and pepper.
Add quinoa, sweet potatoes and mushrooms, chickpeas, and citrus dressing to kale. Mix well.
Gently stir in blueberries and strawberries.
Serve salad topped with sliced avocado and sprinkled with pumpkin seeds and hemp hearts. Enjoy!
This recipe is really flexible! Feel free to simplify or change up the ingredient list according to what you have on hand. Just remember that if you remove one ingredient, then you'll want to include more of another ... that way the recipe proportions stay consistent.