Bring 1 cup of water and the vegetable broth to a boil in a small pot over high heat. Add ½ teaspoon salt and stir in the quinoa. Bring to a simmer, reduce the heat to medium low, and simmer, covered, for 15 minutes, until all of the water is absorbed. Stir in the kale, which will wilt from the heat of the quinoa. Turn the mixture into a shallow serving bowl and let cool.
Meanwhile make the dressing. In a small container combine the olive oil, vinegar, mustard, honey, lemon juice and zest, and salt and pepper. Shake to combine.
When the quinoa has cooled to room temperature, Pour over the dressing and toss to combine well. Add the apricots, scallions, oregano and goat cheese, and toss again to combine. Serve at room temperature.
This can be made up to 2 days ahead, and kept well covered in the fridge. In a perfect world, make the kale quinoa mixture, the dressing, and prepare the rest of the salad ingredients, and then toss all together just before serving.