Quinoa & Kale Taboulleh
INGREDIENTS
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1 cup quinoa
½ cup chopped red onion
½ cup chopped parsley
½ cup chopped kale
¼ cup of chopped mint
½ cup chopped red bell pepper
½ cup chopped Israeli cucumber
½ cup pine nuts or sunflower seeds
3 tbsp. olive oil
1 tsp salt and ½ tsp pepper
¼ cup of fresh lemon juice
2 tsp chopped fresh basil
INSTRUCTIONS
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Bring quinoa, ½ tsp salt, and 1 1/4 cups water to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 10 minutes. Remove cover and transfer to a big bowl. Gently fluff with fork and allow to cool completely. (This process can be done one day in advance of serving)
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With a whisk, mix lemon juice and garlic in a small bowl. Slowly add in the olive oil. Season with rest of salt and add pepper.
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Add rest of the ingredients to the cooled quinoa and toss gently. Drizzle the lemon juice mix and toss again. Allow to stand for at least one hour before serving.