In a sauce pan add water and quinoa. Bring to the boil. Then cover with a lid and simmer for 20 minutes.
While it’s cooking, add 1 tablespoon olive oil to a frying pan and add the chopped onion and minced garlic. Cook until onion is translucent.
Add 1 teaspoon sesame oil, 1 teaspoon olive oil, tamari, freshly grated ginger, honey or maple syrup, sea salt and chili flakes.
Immediately add the chopped carrots. Cook until carrots are soft, about 10 additional minutes. They will start to blacken if you let them cook on medium. Using a metal spatula scrape bottom of the pan and keep cooking until caramelized. About 5-10 more minutes. Don’t let them burn.
When quinoa is finished cooking, add ½ teaspoon olive oil and pinch of sea salt. Stir until fluffy.
In a separate bowl add chopped kale, squeeze of lemon juice and ½ teaspoon olive oil. Using your hands massage the kale really well and let sit for a minute or two.
Combine the quinoa with the caramelized carrots. Stir well. Add the kale mixture and toss again.
Serve warm. Top with chopped fresh mint or cilantro, toasted sesame seeds or chopped toasted almonds or pecans.