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In a small bowl or jar, whisk together dressing ingredients until smooth. Taste and adjust seasonings.
Sprinkle kale with salt and drizzle with 1 teaspoon olive oil. Using your hands, massage until dark.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the kale, quinoa, carrot, red bell pepper, and sunflower seeds. Cook, stirring frequently, for 5 minutes until the kale is slightly wilted. Remove from the heat and add the pepitas, radishes, and cilantro. Stir to combine.
Toss salad with half the dressing and serve drizzled with additional dressing, sliced avocado, a sprinkling of freshly cracked black pepper, and crushed red pepper flakes if desired.