kale & quinoa tabbouleh with drench Mediterranean lemon dressing

1 brunch kale or 1 pound bag

1 bunch curly parsley

1 cup cooked quinoa

3-4 Roma tomatoes diced

1/2 small onion finely chopped

2-3 green onions thinly sliced

1/2 English cucumber diced

1 small Jalapeño minced

 

• clean, thoroughly dry and chop kale and parsley

• bring 1/2 cup quinoa with 1/2 cup water to a boil, cover and reduce to low heat for 10 min and let cool. Dry quinoa yields three times the amount when cooked so you will have a little left over.

• combine desired amount of drench Mediterranean lemon dressing with kale, parsley, quinoa, tomatoes, onions & cucumbers. 

• optional: add chick peas or pomegranate seeds

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