Easy Kale and Quinoa Tabouli Salad

• Produce

  • 1/2 1 cup finely chopped sweet onion
  • 8 cups Kale
  • 1 tbsp Mint, fresh
  • 2 1/2 cups Tomato

• Condiments

  • 1/2 cup Lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa, red

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Other

  • 3 cups Finely chopped fresh flat leaf (italian parsley (from about 2 big bunches

Found on twohealthykitchens.com

Ingredients

• ½ cup uncooked red quinoa (any color variety of quinoa will work)
• 8 cups finely chopped kale (tough stems removed) (see note)
• 3 cups finely chopped fresh flat leaf (Italian) parsley (from about 2 big bunches)
• 2½ cups seeded, chopped tomato (about 4 medium tomatoes)
• 1 cup finely chopped sweet onion (about ½ a large onion)
• 1 tablespoon very finely minced fresh mint
• ½ cup lemon juice (from about 3 lemons)
• ⅓ cup extra virgin olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper

Directions

• Prepare quinoa according to package directions and allow to cool completely.
• In a large bowl, combine cooled quinoa, kale, parsley, tomatoes, onion, and mint, stirring to mix thoroughly.
• In a small bowl, whisk lemon juice, olive oil, salt, and pepper, making sure that all salt is dissolved.
• Pour dressing over kale mixture and stir until thoroughly combined.
• Although you can serve this immediately, we recommend that you refrigerate it for at least an hour or two to let the flavors meld. Alternately, you can refrigerate this tabouli, covered, for several days.