Bring water to a boil in a medium saucepan. Add quinoa, then return to a boil. Cover, reduce the heat to a simmer, then cook, or until the quinoa is tender. Remove from the heat, then allow to sit on the side, covered, until needed.
Place kale strips and mint in a large mixing bowl, then drizzle on half of the salad dressing. Use your hands to massage the dressing into the kale, then allow to sit for 10 minutes to help soften the kale.
To the kale, add cooked quinoa, thinly sliced jalapeños, and ⅓ cup shaved Parmigiano Reggiano or Pecorino cheese.
Add the remaining salad dressing, then toss well. Taste and adjust seasoning, then serve with a generous pinch of flaky sea salt.