Ingredients
- 2 cups uncooked quinoa
- 1 can chickpeas
- 1 medium cucumber, seeded and diced
- 1 medium red bell pepper, seeded and diced
- 3/4 cup red onion, chopped
- 3/4 cup cherry or grape tomatoes, halved
- 1 bunch cilantro chopped
- 1 bunch kale, chopped
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- salt and pepper for taste
Directions
- Rinse quinoa 2 times.
- Combine the rinsed quinoa and 4 cups water in a medium saucepan.
- Bring mixture to a boil over medium-high heat then decrease the heat to maintain a gentle simmer. Cook until quinoa absorbs all the water, about 15 minutes, and then reduce heat as time goes on to maintain a gentle simmer.
- Remove quinoa from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the rest of the ingredients except the olive oil, lemon juice, salt, and pepper. Mix the olive oil, lemon juice, salt, and pepper in another bowl (dressing).
- Once the quinoa is mostly cool, add to the bowl with all the ingredients, and then drizzle the dressing on top.
- Add an extra pinch of salt if necessary.