Yield 6 servings
Cook quinoa according to package directions, set aside to cool.
Combine in a large bowl: kale, cucumber, tomato, green onion, and parsley. Toss in cooled quinoa.
In a small bowl or food processor, emulsify olive oil, lemon juice, and garlic. Add to your salad ingredients. Adjust salt and pepper to your liking.
Refrigerate salad for at least 30 minute or overnight. Add chopped mint before serving. Enjoy!
Courses Lunch, Dinner
Cuisine Vegan, Paleo
Recipe by midwestandgrassfed.com at https://www.midwestandgrassfed.com/quinoa-kale-tabbouleh/