Quinoa Tabbouleh With Kale Recipe

Ingredients

1 cup rinsed quinoa

juice of 1 lemon

zest of 1 lemon

1 garlic clove, minced

Â½ cup olive oil

Â½ tsp salt

pepper to taste

2 Persian cucumbers, sliced (I used a mandoline)

1 pint yellow tomatoes

Â½ pint Komato or other red cherry tomatoes

1 cup flat leaf parsley, chopped small

1 cup kale, chopped small

Â½ cup basil and tomato flavored feta

Cook quinoa according to package directions, add salt to water. Do not forget to fluff with a fork after the quinoa rests for five minutes.

Whisk the juice and zest of one lemon and garlic with the olive oil, salt and pepper.

After quinoa has cooled add the dressing, cucumbers, tomatoes, parsley, kale and feta.