Servings: 2-4

Ingredients

1 cup of quinoa

1 + 3/4 cups vegetable broth or water

2 cups of kale, finely chopped

1 cup of parsley, finely chopped

1/3 cup of chopped fresh mint

2 scallions (thinly sliced)

4-5 large tomatoes, finely chopped

1 cup of chopped cucumbers

1 tbsp of extra virgin olive oil and lemon to “massage” the kale with clean hands (makes it tender and super flavorful *also: chop off the veins/stems)

Vinaigrette

3-4 tbsp of extra virgin olive oil

2 tbsp of fresh lemon juice

2 tbsp red wine vinegar

1-2 crushed garlic cloves

1/2 tsp dijon mustard

sea salt and ground black pepper to taste

Instructions

Rinse the quinoa first, then let it drain. Warm up 1 tbsp of extra virgin olive oil in a pan, then add the quinoa and stir to coat. Finally, add the bone broth or liquid and bring to a boil. Lower the heat, cover the pan with a lid, and allow it to simmer (while stirring) for about 10-15 mins.Allow the quinoa to cool and fluff up and then transfer to a bowl. Throw all chopped veggie ingredients into the same bowl and give them a good toss until mixed with the quinoa. Whisk all dressing ingredients together and pour over salad bowl. Give it a good shake. Serve immediately. Or, you can refrigerate and enjoy it cold!