Serve alongside fresh fruit or enjoy over a bed of mixed greens.
Place quinoa and vegetable broth in a medium saucepan. Bring to a boil, cover, and reduce heat to simmer for 15 minutes. Add the chopped kale to the quinoa and cook for an additional 8 minutes (23 minutes total). Transfer to a serving bowl, fluff with a fork and cool slightly.
Stir in the chicken, Caesar dressing, and goat cheese. Season with salt and pepper and combine all ingredients well.