Tabouli/ Kale/ Quinoa Salad W/ Drench Dressing

               https://youtu.be/26j7FBkqNz4             

Ingredients:

• Kale (2 Bunches)
• Parsley (1 Bunch)
• Tomatoes (2 Medium)
• Cucumbers (1 Cup Chopped) OR (4 Persian Cucumbers)
• Scallions (1 Bunch Chopped)
• White Onion (1 Small) OR (1 Cup Chopped)
• Quinoa (1 Cup cooked)
• Jalapeño (2 small with seeds)
• Drench Mediterranean Lemon

Directions:

1. Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Cook one cup of quinoa with 2 cups of water. Add 1/4 teaspoon of salt. When it boils, reduce heat to medium/low and simmer until water is absorbed, usually 10 to 15 minutes. Set aside when cooked. Let it sit uncovered and fluff with a fork. When it cools off, add it to a large bowl.
2. Wash two bunches of kale and pat dry with a paper towel. Rough chop and add to the bowl.
3. Cut the stems of the kale and roughly chop the kale and add to a deep bowl.
4. Wash one bunch of parsley. Pat dry on a paper towel. Chop small with knife or use a food processor. Then add it to the bowl.
5. Wash two tomatoes and damp them dry with a paper towel. Chop small and add them to the bowl.
6. Wash and peel 4 Persian cucumbers and chop small in uniform size. Add to the bowl.
7. Wash one bunch of scallions. Damp dry with paper towel. Chop small then add to the bowl.
8. Chop one small white onion and add it to the bowl.
9. Wash two jalapeños and damp dry with paper towel. Then chop very small. Add to the bowl with seeds.
10. Pour drench Mediterranean lemon dressing to the salad and combine everything.

Enjoy 🙂