Cook quinoa according to package instructions, about 20 minutes. Meanwhile, very thinly slice carrots on the diagonal and very thinly slice fennel.
Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.
Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.
Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.
*Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.