Lay out quinoa and barley on separate baking sheets (the barley will take a little longer to roast). Roast for 10 to 15 minutes. The quinoa will likely start to brown first so take it out and let the barley go a little longer. Remove from the oven and let the grains cool to room temperature.
While they cool, bring 4 liters of water to boil along with 8 teaspoons of Morton Kosher Salt. Once the water has reached a roiling boil, add the quinoa and barley and cook for 10 to 15 minutes until al dente. Drain in a fine mesh sieve and layout on baking sheets to cool off.
Roast at 350 for 40 minutes, tossing again after the first 20 minutes. Add a drizzle of balsamic vinegar and cook for another 10 minutes.
While cooking, in a large bowl or platter, toss together the cooled grains and kale. Toss the roasted veggies in with everything else and serve. Sprinkle with a little more Himalayan Salt and a small drizzle of balsamic vinegar if desired.
The grains can be roasted, boiled, and cooled on a different day. The method makes it possible to cook lots of different grains at once. If you do those on a different day, then the prep time is only 10 minutes and the cook time is 50.