In a pot of salted boiling water, cook the quinoa for 12 minutes or until tender. Drain.
In a large non-stick skillet over high heat, brown the tofu and garlic in the oil. Add the quinoa and cook for 2 minutes. Season with salt and pepper.
In a large bowl, massage the kale with the lemon juice, oil and a pinch of salt for 2 minutes to allow the kale to soften. Add half of the grapes, the cucumbers, onion and pumpkin seeds. Adjust the seasoning.
Divide the quinoa mixture among four plates. Top with the kale salad and drizzle with the dragon sauce. Garnish with the remaining grapes and the radishes.