Preheat the oven to 400 degrees F. Place 1 tablespoon olive oil in a medium sauce pot and set over medium heat. Once the oil is hot add the quinoa and toast for 2-3 minutes, stirring regularly. Pour in the stock and stir in the garlic. Cover and reduce the heat. Simmer for 18-20 minutes. Once the stock has absorbed and the rings around each seed have separated, remove from heat and keep covered to steam.
Meanwhile, tear the kale into small 1- to 2-inch pieces. Place on a baking sheet and drizzle with the remaining oil. Sprinkle with sesame seeds, garlic powder, cayenne and 1/2 teaspoon sea salt. Toss and hand with your hands to coat well. Then spread the kale pieces out on two baking sheets in a single layer and bake for about 10 minutes until crisp.
Once the quinoa is tender and fluffy, toss with a fork. Season lightly with salt and pepper if needed (remember the kale chips are salty). When ready to serve, toss in the crispy kale pieces. They soften over time, so do this at the last minute. Serve warm.