Rinse the quinoa under cold water, combine with water in a saucepan, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy. Cook edamame according to package instructions.

Chop the kale, add to a large bowl along with blueberries, halved grapes, dried cherries, crumbled feta, sunflower seeds, and chopped walnuts. Mix gently to combine.

In a jar, combine orange juice, olive oil, minced garlic, granulated sugar, salt, and pepper. Seal and shake until emulsified.

Add cooled quinoa and edamame to the bowl with kale and fruits, drizzle with dressing, and toss together gently.