Rinse the quinoa. In a saucepan, bring the water and ½ teaspoon of the salt to a boil. Add the quinoa, reduce the heat to low, cover, and cook until the water is absorbed, about 15 minutes.
Let stand and allow to cool 10 minutes. Fluff with a fork and set aside.
Make a dressing with the olive oil, lemon juice, garlic, remaining salt and cayenne. Set aside.
Strip and discard the stems from the kale—them chop into ¼-inch by 1-inch strips. Sprinkle a pinch of salt over the kale and massage theleaves with your hands, until the leaves are darker and have reduced in volumeby about one-third.
Add the cooled quinoa to the bowl. Add the green onions, cilantro, and pumpkin seeds.
Pour the vinaigrette on top and toss everything together. Taste and adjust the seasoning.
Serve immediately or cover and refrigerate. This salad keepswell, chilled, for several days.