Kale Quinoa Salad with Lemon Tahini Dressing

via: https://theliveinkitchen.com/warm-kale-and-quinoa-salad/#recipe

Kale and Quinoa Salad

• ▢ 1 bunch kale, ribs removed, chopped
• ▢ Coarse kosher salt
• ▢ 1 teaspoon olive oil
• ▢ 2 cup cooked quinoa
• ▢ 3 carrots, julienned
• ▢ 1 red bell pepper, julienned
• ▢ ¼ cup sunflower seeds
• ▢ ¼ cup pepitas (optional)
• ▢ 4-6 radishes, julienned
• ▢ ½ cup fresh cilantro, chopped
• ▢ 1 avocado, sliced (optional)
• 1 cup roasted sweet potatoes (optional) have prepped ahead

Lemon Tahini Dressing

• ▢ ⅓ cup olive oil
• ▢ ⅓ cup lemon juice
• ▢ 2 tablespoons tahini
• ▢ 2 teaspoons maple syrup
• ▢ 1 clove garlic, pressed
• ▢ ½ teaspoon ground cumin
• ▢ ¼ teaspoon coarse kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 1/8 teaspoon crushed red pepper flakes

Make the dressing

• In a small bowl or jar, whisk together dressing ingredients until smooth. Taste and adjust seasonings.

Make the salad

• Sprinkle kale with salt and drizzle with 1 teaspoon olive oil. Using your hands, massage until dark.⠀
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the kale, quinoa, carrot, red bell pepper, and sunflower seeds. Cook, stirring frequently, for 5 minutes until the kale is slightly wilted. Remove from the heat and add the pepitas, radishes, and cilantro. Stir to combine.
• Toss salad with half the dressing and serve drizzled with additional dressing, sliced avocado, a sprinkling of freshly cracked black pepper, and crushed red pepper flakes if desired.