In a small saucepan, combine 1 1/2 cups water, quinoa, and 1/4 teaspoon of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 12 minutes until the quinoa is tender. Drain the quinoa thoroughly using a fine-mesh sieve, then set it aside to cool to room temperature.

While the quinoa cools, prepare the snapper fillets. Pat the skin dry with paper towels to ensure crispiness. Season the fish fillets with fennel seeds, salt, and pepper. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Place the fish skin-side down and cook, undisturbed, for 15 to 20 minutes until the skin turns golden brown and the fish is nearly cooked through. Flip the fillets and cook for an additional 30 seconds on the other side.

As the fish cooks, prepare the oranges. Trim off the top and bottom of each orange with a paring knife, then remove the peel and pith. Slice the oranges into crosswise rounds, discarding any seeds.

In a large bowl, combine the orange juice, vinegar, shallot, 1/4 teaspoon of salt, and freshly ground pepper. Let the mixture sit for at least 10 minutes. Afterward, whisk in the remaining 2 tablespoons of olive oil to create the dressing.

Add the quinoa, orange slices, kale, and sunflower seeds to the dressing. Gently toss everything together, adjusting the seasoning with salt and pepper as desired. Divide the salad among plates and serve alongside the snapper fillets.