This Kale and Quinoa Salad with Apples is a nutritious meal by itself or a great addition to your potluck table. It's great for packed lunches too!
To cook the quinoa:
Rinse the quinoa, add to a pot with the water and bring to a boil. Immediately reduce the heat to a low simmer, cover and cook for 10-15 minutes until all water is absorbed.
Transfer quinoa to a bowl to cool while you chop the rest of the ingredients and make the dressing.
Remove the stems from the kale and discard. Chop the kale into small pieces.
Chop the apples into 1" pieces.
Add quinoa, kale, apples, and cranberries (if using) to a large bowl. Toss with the desired amount of the dressing.
Add tahini to a small mixing bowl or measuring cup.
Add lemon juice, garlic, maple syrup (or other sweetener), and salt (if using) and stir.
It will be thick.
Add hot water and stir until it is thinned to your desired consistency.
If you want to reduce the fat in this dressing, you can use the lesser amount of tahini or replace it altogether with thick water or pureéd white beans.
I don't use all the dressing at the first serving. I save a little to add to the leftovers or if this salad is going to be made ahead, I add it to the salad before serving. I often double this dressing, as my mom likes to add more to her portion. It stores well in the fridge for a week or so.
If you are avoiding dried fruit, omit the cranberries, and consider adding a different tart fruit. The tartness of the cranberries with the sweet apple is delicious.