Kale & Quinoa Tabouli
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