To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs. Tip 1: Cover any leftover dressing in ...

Scoop kale out into colander, rinse kale with cold water. Let drain and press down to squeeze out water. Add to bowl of carrots. Pour a cup of orange-ginger vinaigrette on top of the carrots and kale.