In a medium sauce pot, Bring liquid to simmer. Add quinoa and cook 7-8 minutes, covered.
Add kale to pot and cover. Cook until quinoa is done and kale is wilted, 7-8 more minutes. Set aside.
In the meantime, toast cumin and coriander in a small sauté pan over medium heat until fragrant.
Add olive oil and garlic, and cook until garlic softens.
Remove from heat and whisk in apple cider vinegar and mustard, if desired. Season.
Toss together quinoa, kale, pomegranate seeds, orange juice, and orange zest.
Drizzle with warm vinaigrette. Season and serve.