For the kale salad: Tear the kale into bite sized pieces and add it to a large mixing bowl. In a separate bowl, whisk together dressing ingredients. Pour dressing over the kale and massage the salad with your hands until the kale begins to soften and is evenly coated with the dressing.
For the mushrooms: Preheat the oven to 375 degrees F. Lightly grease a baking sheet and set aside. In a small bowl, combine the oil, garlic, herbs and spices. Mix together until combined. Place mushrooms in a mixing bowl, then pour dressing over the mushrooms and toss to evenly coat. (I used my hands here to make sure that every mushroom had some flavoring on it). Place them on the baking sheet, stem side up and roast for 15 minutes until tender.
For the quinoa bowl: Layer the ingredients into a bowl, starting with kale on the bottom, followed by the remaining ingredients. Serve as is or drizzle with your favorite salad dressing.