Quinoa Tabouli

• Quinoa
• 3/4 cup pre-cooked and chilled quinoa
• 1 pinch sea-salt
• 1/4 cup cucumber
• 1 dash freshly ground pepper
• Marinated Kale
• 1/2 cup Curly Kale
• 1 teaspoon Sea-Salt
• 1 tablespoon Mirin or brown-rice vinegar

1. Use pre-cooked quinoa. To cook takes 25 min. Rinse well, add to a pot and add water. Use 1 cup of water per 1/2 cup of quinoa and a pinch sea-salt. Bring to a boil and then lower to a simmer. It is cooked when the little tail of the sprout is opened up.
2. Wash and finely chop the kale. Put it in a stainless steel or glass bowl. Drizzle the sea-salt and vinegar over it and massage well with your hands.
3. Chop the cucumber into small chunks and mix with the quinoa and kale in a bowl. Add olive oil, sea-salt and pepper to taste.
4. Fill it all in a glass and turn the glass over onto a plate to serve.

quinoa, quinoa, salt, cucumber, ground pepper, curly kale, salt, brownrice vinegar

Taken from food52.com/recipes/29319-quinoa-tabouli (may not work)