Combine quinoa, water, and ½ teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover the pan, and let simmer for 15 minutes or until the water has been absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove lid from pan and fluff the quinoa with a fork. Let cool.
In a large salad bowl, combine the olive oil, vinegar, mustard, and honey. Whisk well. Add ½ teaspoon salt and ½ teaspoon pepper. Add the kale and toss. Add quinoa. Taste and add more salt and pepper, if desired. Add the avocado and pistachios and toss gently.