Combine dressing ingredients and whisk well. Can be made up to 5 days in advance. Refrigerate until ready to toss salad.
For the Quinoa
Using a fine mesh strainer, throughly rinse quinoa with cold water and drain.
Add broth, quinoa and sea salt in a sauce pan. Bring to a boil then reduce heat to a simmer, cover and simmer for 15 minutes.
Allow cooked quinoa to rest (covered, but removed from heat) for 5 minutes, then fluff with a fork prior to serving. Quinoa is best room temperature or chilled for the salad.
Combine kale, green onions, chicken, quinoa, feta cheese and blue berries in a large bowl. Toss with dressing.