Ultra Chopped Quinoa Kale Salad

In a large food processor or blender, pulse kale until finely chopped. Transfer to a large bowl. Do the same process for carrots and Brussels sprouts. Transfer all to the bowl. Add chopped cucumbers and sprouts. Add in quinoa and romaine and toss. For the dressing, add tahini, ice water (starting with 1/4 cup and adding more as needed), garlic, juice of lemon, fresh dill, salt, and pepper to a food processor and blend, slowly adding ice water until airy and creamy. Pour over salad and toss. Enjoy with a fork or in nori wraps!