Cook quinoa in water according to package directions. Strain and set aside.
Wash purple kale and allow to dry.
Use a knife to cut the ribs (the thick center of the leaf) out of purple curly kale and then finely chop leaves.
Roughly shred baby kale.
Place kale, watermelon, peaches, walnuts and cranberries in a bowl or on a platter. Use a y peeler to shave pecorino on top of salad. Add cooled quinoa, dress, toss and then sprinkle with sea salt and freshly ground pepper.
Balsamic: Place all dressing ingredients in a bowl and whisk.