Rinse 3/4 cup quinoa in cold water, then add to medium pot with 1 1/2 cups water. Bring to a boil, then simmer for 15 minutes or until fluffy. Set aside to cool. (See notes*)
While quinoa is cooling, add 4-5 cups chopped kale, 2 cups purple cabbage, and 2 chopped carrots to a large salad bowl. Toss to coat until well combined.
Once quinoa has cooled and is room temperature, add to the salad bowl, along with 1/2 cup raisins, 1/4 roasted pumpkin seeds, 1/4 raw cashews, 1/2 parmesan cheese, and medium avocado. Toss until all ingredients are well combined.
Add all ingredients for the dressing to a small mason jar, top with lid and shake until well mixed.
Divide into individual bowls and top with desired amount of dressing OR add about 1/2 of dressing recipe to the large bowl and toss to coat, taste and add more if desired (see notes*).
Garnish with additional parmesan cheese, cashews, and pumpkin seeds.