Wheat-Free Tabbouleh Power Salad

This is my take on Tabbouleh.  Rather than using bulghur wheat, I use quinoa.  Quinoa has delicious flavor and similar texture to bulghur, but without the problems associated with wheat.  I add kale to this salad to give the salad even more amazing nutrients.  I hope you enjoy it!  Your body will thank you.

 

Wheat-Free Tabbouleh Power Salad

Quinoa
1 c. organic quinoa
2- 1/4 c. water
generous pinch of coarse sea salt

Rinse quinoa in a mesh strainer & drain.  Bring water and salt to a boil, add quinoa. Stir.  Reduce heat and simmer about 10 minutes. Turn off heat and cover with a lid until water is absorbed.  Cool.

Veggies:
1 small red onion, chopped
1 small red pepper, chopped
1/2 a large English cucumber, cubed
1 small zucchini, cubed
1 clove garlic, minced
1/2 c. fresh parsley, finely chopped
1/2 c. fresh cilantro, finely chopped (or you could use mint, or all parsley)
1 c. purple kale, chopped
1 pint grape tomatoes, halved or quartered, depending on size

Toss together in large bowl.  Add quinoa.

Dressing
1 lemon, juiced
1/4 c. olive oil or so
generous pinch or two of coarse sea salt
black pepper to taste

Whisk together until emulsified.  Pour over salad and gently stir.  Serve and Enjoy!