Quinoa Tabbouleh With Kale

• 1 cup rinsed quinoa
• juice of 1 lemon
• zest of 1 lemon
• 1 garlic clove, minced
• A1/2 cup olive oil
• A1/2 tsp salt
• pepper to taste
• 2 Persian cucumbers, sliced (I used a mandoline)
• 1 pint yellow tomatoes
• A1/2 pint Komato or other red cherry tomatoes
• 1 cup flat leaf parsley, chopped small
• 1 cup kale, chopped small
• A1/2 cup basil and tomato flavored feta

1. Cook quinoa according to package directions, add salt to water. Do not forget to fluff with a fork after the quinoa rests for five minutes.
2. Whisk the juice and zest of one lemon and garlic with the olive oil, salt and pepper.
3. After quinoa has cooled add the dressing, cucumbers, tomatoes, parsley, kale and feta.

quinoa, lemon, garlic, olive oil, salt, pepper, cucumbers, tomatoes, komato, flat leaf parsley, kale, basil

Taken from www.epicurious.com/recipes/member/views/quinoa-tabbouleh-with-kale-53086331 (may not work)