The quinoa should be made at least a couple of hours ahead of time so it can cool completely. (I usually make a large amount at once and use it over a period of several days, in a few different recipes.) You can cook the quinoa according to the package instructions -- typically you mix 1 part quinoa with 2 parts water, bring to a boil, cover, reduce the heat to low and cook for 15 minutes.
Preheat the oven to 400°F and cover 2 baking sheets with foil.
Use a paring knife to cut the tough center stem out of each kale leaf. Then tear or chop the kale into chip-sized pieces. Spread them evenly on the baking sheets, drizzle generously with olive oil, and sprinkle with the sea salt.
Roast the leaves in the preheated oven until they become crisp, about 10 to 12 minutes. The edges will be a bit darker than the center. Remove them from the oven as soon as you see this, otherwise the chips could become too dark, which will result in a bitter flavor. Set the chips aside to cool.
While the kale is in the oven, add the pancetta to a sauté pan over medium heat. Cook, stirring often, until it begins to brown and become crisp, about 3 minutes. Set this aside to cool, too.
For the vinaigrette
Combine all of the ingredients in a small bowl. Use a fork to blend it completely.
Once everything has cooled to room temperature, combine the quinoa, kale chips, pancetta, tomatoes, cheese, and the vinaigrette. Serve at once! (The kale chips will begin to soften after about 15 minutes.)