Quinoa Tabouli

I have been on a salad kick lately.  Not leafy green salad, but salads where the base is some type of yummy, healthy grain.  I thought quinoa tabouli, why not.  This one is a keeper. Again, the picky not greens loving 13 year old even liked this one along with the husband who will try anything but does not like everything I make.  

Ingredients:

• 1 c. quinoa
• 2 c. water
• ½ t. salt

Bring the above ingredients to a boil, reduce heat to simmer, cover and cook for about 15 minutes, When quinoa is cooked, pour into bowl to cool.

While quinoa is cooking prepare the following:

• ¾ c. or more kale, chopped
• ¼ c. or more flat leaf parsley, chopped
• 1 red pepper, finely choped
• 5 to 6 green onions, finely chopped
• 2 cloves minced garlic
• 1 c. cherry tomatoes, cut in half
• ¾ sliced toasted almonds

Combine cooled quinoa with vegetables and almonds, Mix together the following and pour over quinoa:

1 lemon, heated in microwave for 15 seconds, juiced

4-5 T. olive oil

1-2 T red wine vinegar

few dashes crushed red pepper

salt and pepper

few squeezes agave

taste, and adjust ingredients, if needed

Serve and enjoy, store leftovers in fridge.

Related articles

• Kale and Carrot Tabouli (learningtolovekale.wordpress.com)
• Recipe: Vegan Quinoa Salad (craftzine.com)