lemon tahini dressing:

1. To make the dressing, whisk together the lemon juice, tahini, white wine vinegar, honey and olive oil, then season with salt and pepper to taste and set aside. For best results, use an immersion blender to mix until it’s thick and creamy.

kale quinoa salad:

1. Toast quinoa in a small saucepan over medium-high heat, stirring frequently, until quinoa starts to pop continuously, turn golden brown and smell nutty, 5- 7 minutes.
2. Stir in the water and 1/2 tsp salt, bring to a simmer, and cover. Reduce heat to low and simmer until grains are just tender and liquid is absorbed, 18- 20 minutes, stirring once halfway through cooking. 
3. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork then set aside to cool.
4. Meanwhile, remove and discard stalks from the kale. Stack 6 to 8 leaves, roll them into a tight cigar and slice 1/2 inch thick. Place in a large bowl and continue rolling and slicing remaining kale leaves. Massage a pinch of salt into the kale until leaves soften and darken.
5. Toss with half the dressing. Add the quinoa and toss to combine. Add more dressing if desired then transfer to a large serving platter. Top with orange segments and toasted hazelnuts. Serve, passing extra dressing on the side.