Simple Spring Quinoa Dill Salad with Maple Tahini Dressing

Amie Valpone’s clean eating journey began 10 years with an unexplained illness and then, with a complete and total clean eating detox, she reversed her symptoms. She’s now sharing her story in her cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body. Today she’s sharing a simple salad that is great tasting and good for you too! 


Quinoa Dill Salad with Maple Tahini Dressing

*Serves 4



  • ½ cup uncooked quinoa
  • 1 head flat dinosaur kale, finely chopped and trimmed
  • Juice of 1 large lemon
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1 large Honeycrisp apple, diced
  • 2 stalks celery, thinly sliced
  • 3 Tbsp. raw cashews
  • 2 Tbsp. finely chopped red onion
  • 2 tsp. finely chopped fresh dill


  • 4 Tbsp. well-stirred tahini
  • Warm water, as needed
  • 1 large clove garlic, minced
  • 2 tsp. pure maple syrup


Cook quinoa according to package directions.

In a large bowl, massage the kale with the lemon juice, olive oil and sea salt for 2 minutes or until the kale is very tender and dark green, about 2 minutes. Add the cooked quinoa, apple, celery, cashews, red onion and fresh dill; toss to combine. Season to taste with sea salt and pepper. Set aside.

In a small bowl, whisk the dressing ingredients and pour over the salad. Toss to combine and serve immediately.

Try more of our vegetable-based recipes here: Eggplant ‘Toast’ 6 WaysVegetarian Italian Farro Bowl, Cleansing Honey Lemon Quinoa Bowl, and Roasted Garlic and Beet Soup With Cucumber Dill Yogurt

AMIE VALPONE, HHC, AADP is the Editor-in-Chief of; she is a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes. Connect with Amie on FacebookTwitterInstagram, and Pinterest @TheHealthyApple.