Warm quinoa & kale salad with maple tahini vinaigrette

For the Lemon Tahini Dressing: In a small bowl or jar, whisk together ⅓ cup olive oil, ⅓ cup lemon juice, 2 tablespoons tahini, 2 teaspoons maple syrup, 1 pressed clove garlic, ½ teaspoon ground cumin, ¼ teaspoon coarse kosher salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon crushed red pepper flakes until smooth. Taste and adjust seasonings.

To make the salad: 1. Remove ribs from 1 bunch kale and chop it. Sprinkle kale with coarse kosher salt and drizzle with 1 teaspoon olive oil. Using your hands, massage until the kale is dark. 2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the massaged kale, 2 cups cooked quinoa, 3 julienned carrots, 1 julienned red bell pepper, and ¼ cup sunflower seeds. Cook, stirring frequently, for 5 minutes until the kale is slightly wilted. 3. Remove from the heat and add the pepitas (pumpkin seeds, if desired, though not listed in ingredients), 4 julienned radishes, and ½ cup fresh chopped cilantro. Stir to combine. 4. Toss the warm salad with half the dressing and serve drizzled with additional dressing, 1 sliced avocado (optional), a sprinkling of freshly cracked black pepper, and crushed red pepper flakes if desired.