Superfood Green Tabbouleh

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cucumber
  • 1 Garlic clove
  • 2 Green onions
  • 1 cup Kale
  • 1 Mint, fresh leaves
  • 1/2 bunch Parsley, fresh
  • 1 Tomato, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 2 cups Rainbow quinoa, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on littlebroken.com

Description

Ingredients

• 2 cups cooked rainbow quinoa, completely cooled
• 1 cup finely chopped kale
• ½ cup diced cucumber
• 1 large tomato, chopped
• 2 green onions, sliced
• ½ bunch fresh parsley, chopped
• ¼ cup olive oil
• 2-3 Tbsp. fresh lemon juice (approx 1 lemon)
• 1 garlic clove, pressed
• salt and pepper
• fresh mint leaves, chopped

Directions

• In a large bowl, toss together quinoa, kale, cucumber, tomato, green onion, and parsley.
• In a small bowl, whisk together olive oil, lemon juice, and garlic. Pour over the salad and toss to combine. Season with salt and pepper to taste.
• Chill the salad for at least 30 minutes up to overnight. Before serving, sprinkle with chopped mint leaves.