Kale Quinoa Salad with Salmon and Miso Dressing

Cook the quinoa as per packet instructions in water for about 20 minutes, check doneness and strain through a fine sieve. Set aside to cool.
Cook the eggs in boiling water for 6 minutes and refresh in ice cold water. Peel and set aside.
Remove the ribs/stems from the kale and wash the leaves. Mix the kale and quinoa with a table spoon of the miso dressing before hand. Let the kale and quinoa sit in the dressing for at least 10 minutes to soften the leaves.
With a peeler shave along the cucumber long slices and roll up each slice. Cut the tomatoes in quarters. Cut the avocado in half to scoop out the flesh with a spoon and then cut in large cubes. Shave the radish on a mandoline and store in cold water. Pick the coriander and set aside.
Clean the salmon if needed and cut into dices. Add 1 table spoon sesame oil and season with salt. Place the salmon mix in a bowl. Chop a few slices from the radish to fine julienne. Decorate the salmon with the radish and serve a slice of lemon on the side.
For plating up the salad place the kale and quinoa salad in a plate or a shallow bowl. Add the remaining ingredients beautifully around the salad. Cut the egg in half and place it on top of the salad, decorate with the radish, coriander and pickled ginger.

Chop the garlic clove finely and place in a large bowl. Add the miso paste, remaining sesame oil, rice wine vinegar, soy sauce, grape seed oil and pickled ginger water. Mix well and don't forget to add 1-2 table spoons of the dressing to the kale and quinoa before hand to soften the leaves. Serve the the remaining dressing on the side.