Preheat oven to 400F. Lay the kale on a baking sheet then drizzle olive oil, salt, and pepper. Repeat the same process on a seperate baking sheet with the cabbage. Place in oven and cook for 8-10 minutes checking to ensure green do not burn. Once they are cripsy, remove from oven and set aside.
While greens are cooking, cook quinoa as directed. Pour into air-fryer and add olive oil, salt, and pepper. Cook in airfryer at 400F for 10-15 minutes until quinoa is golden brown on the top. Fluff with a fork halfway to ensure all quinoa gets crispy.
In a large salad bowl, add kale, cabbage, and quinoa. Pour in sunflower seeds, avocado cubes, parmesan, and caesar dressing. Stir to combine.
To serve, divide into 2 bowls then add additional dressing or vegan paremsan where needed. Enjoy!