Baked Kale Salad with Crispy Quinoa

Name: Baked Kale Salad with Crispy Quinoa
Ingredients: 2 ⅔ cups water; 1 ⅓ cups quinoa; Cooking spray; 4 cups sliced red or green cabbage; 1 large fennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish; 4 tablespoons extra-virgin olive oil, divided; ¾ teaspoon salt, divided; 8 cups coarsely chopped kale; ½ teaspoon ground pepper, divided; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon honey; 1 medium clove garlic, finely grated; ¼ cup crumbled feta cheese; ¼ cup toasted pepitas