1344. Kale Quinoa Tabboula

Two kale salads in one month? Must be January. So long as they're not soggy, kale salads are my absolute favorite. This kale-quinoa tabboula is as simple as superfood gets.
Literally kale, quinoa and tomato constitute the salad, which are then dressed very Arab-like in lashings of fresh lemon juice and plenty of olive oil.



Ingredients:

5 cups thinly shredded kale
1 1/2 cups cooked quinoa
1 cup halved cherry tomatoes
3 Tbsp lemon juice
6 Tbsp olive oil
salt and pepper


Method:

Combine the finely shredded kale and cooled cooked quinoa and halved cherry tomato in a salad bowl.
Dress with the lemon juice, olive oil, and salt just before serving.

صحة و عافية