Salad Ingredients:
• ½ cup tricolor quinoa, rinsed
• 1 bunch kale, stems removed, torn into 1½” pieces
• Olive oil
• Salt
• 1 small head radicchio, torn into 1” pieces
• ½ cup toasted walnuts, roughly chopped
• 1 apple, diced into ½” pieces
• Garnish: flaky salt + nutritional yeast
Creamy Lemon–Tahini Dressing Ingredients:
• 1 garlic clove, grated
• Juice of 1 lemon
• ½ cup tahini
• 1 tsp honey
• 2 tbsp olive oil
• Salt + black pepper
• 1 tbsp cold water (more as needed)
1. Cook Quinoa – Combine quinoa with 1 cup water. Bring to a boil, then simmer uncovered 15 minutes. Drain, fluff, drizzle with olive oil + pinch of salt. Let cool.
2. Make Dressing– Mix lemon juice + grated garlic and let sit briefly. Whisk in tahini, honey, olive oil, salt, and pepper. Add cold water slowly until smooth and pourable.
3. Prep Greens – Add kale to a large bowl with a drizzle of olive oil + pinch of salt. Massage until softened and darker.
4. Assemble Salad – Add radicchio, cooled quinoa, walnuts, and apple. Toss with dressing. Finish with flaky salt + nutritional yeast.
