Quinoa and Kale Salad with Mint- Gluten Free and Clean

This recipe was adapted from Simplebites.net Taboullah, Kale, Cucumber and Mint Salad

This is a great recipe is you want a super healthy, clean and delicious salad that could accompany a fish or chicken entree or could be a meal in itself!


Dressing
Juice of 2 lemons
2 t. Balsamic Vinegar
4T. Olive Oil
1 Shallot, minced
Kosher Salt
Freshly Ground Pepper
1/2 t. red pepper flakes

Add all ingredient to a small jar, shake and let sit at least one hour

Salad

1 cup Quinoa
8 Large Kale Leaves
medium size bunch of Italian Parsley

1 cup diced tomatoes (I used what was ripe in the garden, 3 medium tomatoes-seeded and 1/2 inch diced and a handful of cherry tomatoes quartered)
1 English Cucumber - seeded and 1/2 inch diced
1 bunch of green onions, sliced thin, include about an inch of green
1/4 cup finely choped mint
Kosher Salt and Freshly ground pepper

Cook Quinoa according to passage directions, I like to double rinse the quinoa and let drain before starting. Set aside to let cool.

Stem Kale leaves and finely chop in food processor (in batches), Stem Parsley and finely chop.
Mix Kale and Parsley together. Add 2 T. dressing and mix while massaging with hands. Set aside to let wilt further.

Mix together Cucumber, Tomatoes, Green Onions

Add on top of Kale/Parsley, Add quinoa and gently mix. Let sit 10-15 minutes. Add mint, 2/3 remaining dressing and salt and pepper to taste. You can refrigerate up to one day ahead or let sit at room temperature if you prefer.

Mix in remaining dressing just before you serve.

Really good and healthy!!