Bring white wine and quinoa to a boil in a small pot, then cover and reduce to a simmer. Cook for 15 minutes or until tender.

While quinoa is cooking, heat olive oil in a large skillet over medium heat. Saute garlic and ginger for a minute, then add shredded kale.

Cook until kale is wilted and tender, then season with red pepper flakes and salt. Remove skillet from heat.

Toss kale with cooked quinoa and sesame oil and serve warm.