Pulse all dressing ingredients in a food processor.
Add water to achieve desired consistency. It can be made one day ahead if you omit the mint and add fresh.
Place on a baking sheet with dressing and roast uncovered at 400º F until caramelized, 30-40 minutes.
Cook quinoa with 1 cup of water. Allow to cool to room temperature. Transfer to fridge.
Ideally, cook quinoa in advance to allow it to chill fully.
In a medium bowl combine green onions, kale, herbs, honey, olive oil, lemon juice, nuts. Add cooled quinoa.