Cook 1 cup quinoa with 2 cups water (per package directions--I use my rice cooker).
While the quinoa cooks mix together the dressing. Combine the grapeseed oil, rice wine vinegar, honey, sesame oil, sou sauce, grated ginger, and garlic. Mix well and set to the side.
Place kale, cucumber, carrots, and mango in a bowl. Toss with some of the dressing (quantity depends on how you like your salads (really wet or on the drier side)). Then top the salad with a cooked quinoa. Pour a little more dressing on top and sprinkle with sesame seeds. Enjoy immediately.