Kale Tabbouleh With Quinoa

• 1/2 cup water
• 1/4 cup quinoa
• 1 bunch curly leaf parsley
• 1/2 bunch curly leaf kale
• 1 pint grape tomatoes, halved
• 1/2 English cucumber, diced
• 1 shallot, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil, or more to taste
• salt to taste

1. Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. Starting at the leafy top, cut parsley and kale perpendicular to the stems in 1/2- or 1/4-inch cuts until you reach the point where there's nothing left but stems. Discard stems. Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than 1/4 inch. It should be pretty fine, but you don't want it to turn into a paste. Transfer parsley and kale to a large mixing bowl. Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.
3. Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.

water, quinoa, curly leaf parsley, curly leaf kale, grape tomatoes, cucumber, shallot, lemon juice, extravirgin olive oil, salt

Taken from www.allrecipes.com/recipe/237323/kale-tabbouleh-with-quinoa/ (may not work)