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Add the quinoa to a fine mesh strainer and rinse well under cold running water. Transfer to a small saucepan and add the broth. Bring to a simmer, cover, and cook for 12-15 minutes or until the broth is absorbed and the quinoa is tender.
Chop all of the vegetables (kale, cabbage, carrots, red onion) and add to a large salad bowl along with the cooked (and slightly cooled) quinoa and chickpeas. To make quick work of the kale and cabbage, I just pulse them in my food processor until finely chopped.
Add all of the dressing ingredients to a small mixing bowl and whisk well to combine (or add to a mason jar and shake to combine).
Pour the dressing over the salad and toss well to coat everything in the dressing. Serve!