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Cook the quinoa! Add the rinsed quinoa and 1 cup water to a sauce pot. Bring to boil and then simmer uncovered for 15 minutes. Drain any excess water and fluff with a spoon. Add a drizzle of olive oil and a pinch of salt. Mix once more and let cool on the counter.
Make the dressing! Pour the lemon juice into a small bowl and add the grated garlic for a few minutes, this will help to cut the sharpness of the garlic. After a few minutes, add the garlic and lemon juice, tahini, honey, olive oil, 3 large pinches of salt, and a few grinds of black pepper into a bowl and whisk. It will probably start to “break” and look all lumpy, do not fear! Slowly start to stream in the cold water. If this still does not work, switch to warm water. The dressing needs thinning anyway so it won’t hurt. Keep whisking until smooth. Taste and adjust for salt or honey.
Assemble! In a large bowl, add the kale and a nice drizzle of olive oil and a pinch of salt. Massage the olive oil into the kale until it’s almost see-through and softer. Add the radicchio, cooled quinoa, walnuts and apple. Drizzle with some dressing and mix. Taste and add more dressing (to your liking). Top with flaky salt and a generous sprinkle of nutritional yeast!