Crispy Quinoa Tahini Kale Salad

For dressing: Combine all dressing ingredients (tahini, lemon/lime juice, Dijon mustard, nutritional yeast, pinch of salt) except water. Whisk to combine, then add 2 tbsp of cold water to begin. Mix until smooth. Add 1-2 more tbsp of water until you reach a smooth, creamy texture. It will be on the slightly thicker side for a dressing!

For the quinoa: Add about 2-3 tbsp of butter or oil to a pan over medium heat, enough to cover the pan with a thin layer. Once hot, add the cooked quinoa, then using the bottom of a cup, flatten the quinoa into an even layer and cook undisturbed for 2-3 minutes. Using a spatula, move part of the quinoa around to check if it’s golden and crisp. If it is, move all the quinoa around and cook for an additional 2-3 minutes. Season with salt and pepper and an optional additional 1 tbsp butter for more flavor.

For the salad assembly: Wash and soak kale. Once clean, pat dry. Give it a rough chop. Add to a large bowl, add dressing, and use your hands to massage the dressing into the kale. Add crispy quinoa, cherry tomatoes, and whatever other desired add-ins!