Tahini-Lemon Kale Salad

Ingredients

• 0.8 cup quinoa cooked
• 6 cups destemmed lacinato/dinosaur kale stemmed thinly sliced
• 1 tablespoon juice of lemon fresh
• 2 teaspoons lower-sodium soy sauce 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 1 tablespoon tahini 
• 1 tablespoon water 

Equipment

• bowl
• whisk

Directions

1. Combine water, lemon juice, olive oil, tahini, soy sauce, and pepper in a large bowl, stirring with a whisk.
2. Add kale and cooked quinoa; toss.