In a mixing bowl, whisk together all the dressing ingredients and refrigerate until ready to use (alternatively you could also blend together in a food processor).

In a large skillet over medium to medium high heat, add quinoa, and cook, stirring frequently, until starting to hear the quinoa making a popping noise. Continue to cook, stirring frequently, until popping stops. Remove from heat. Transfer quinoa to a bowl. Place skillet back on the burner and add 1 tablespoon olive oil to the pan. Add in sourdough bread crumbs, and cook, stirring frequently, until well toasted. Remove from heat.

Add kale to a large serving bowl and massage kale for a few minutes until leaves look shinier and more vibrant in color. Add dressing, and toss to coat evenly. Add popped quinoa, toasted bread crumbs, and ½ cup freshly grated parmesan. Toss until distributed evenly.