Add kale to a large bowl.
To make dressing, in a small bowl, add rice vinegar, maple syrup, tahini, dijon mustard, lemon juice, and black pepper. Stir with a whisk.
To the large bowl of kale, add in the quinoa, golden raisins, and toasted pine nuts. Add the dressing and using hands, massage the dressing into the kale. Serve immediately. If making for later, keep dressing separate until serving.
*If toasting raw pine nuts, bake at 350 degrees for 5-6 minutes, checking and stirring every 2-3 minutes until toasted.
**To make just enough quinoa for this recipe- First, be sure to rinse quinoa before cooking, if required. Then in a saucepan, add 1/4 cup dry quinoa. Add 1/2 cup water and bring to a boil. Cover, reduce heat and simmer for about 10 minutes, or until liquid is absorbed. This makes 3/4 cooked quinoa.
Note: I generally make a batch of at least 1 cup dry quinoa with 2 cups water (=3 cups cooked), to use in other recipes.
Serving: 0.75cup | Calories: 122kcal | Carbohydrates: 21.9g | Protein: 2.5g | Fat: 3.3g | Sodium: 29.5mg | Sugar: 12.5g