In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside.

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, and sauté until the onion is translucent.

Stir in the diced sweet potato and continue to cook, stirring occasionally, for about 10 minutes or until the sweet potatoes begin to soften.

Add the chopped kale to the skillet and cook for an additional 5 minutes, stirring occasionally, until the kale is wilted.

Season the vegetable mixture with smoked paprika, dried oregano, salt, and pepper. Stir well to combine.

In a large mixing bowl, combine the cooked quinoa and vegetable mixture. Add the lemon juice and chopped parsley, stirring to evenly incorporate.

Serve the quinoa mixture in bowls, topped with crumbled feta cheese and toasted pumpkin seeds for garnish.