• 2 cups cooked rainbow quinoa (cooled)
• 1 1/2 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
• 3 Tbsp. fresh lemon juice (approx 1 lemon)
• 2 garlic clove, minced
• salt and pepper
• 1/4 cup fresh mint leaves, chopped

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!