Make sure everything is chopped and grated and ready to go.
In a small jar or bowl, mix together the ginger, fish sauce, and 1 tablespoon sesame oil, then set aside.
Heat a large wok, or saute pan and add the other 1 tablespoon of sesame oil. Once the oil is hot, add the rutabega moons and broccoli and cook, stirring frequently, for 5-8 minutes. Add the celery and kale, continuing to mix until kale is wilted. Stir in the water chestnuts and quinoa, add the sauce and continue to toss until everything is well combined.