Ingredients
½cupwater
¼cupquinoa
1bunchcurly leaf parsley
½bunchcurly leaf kale
2cupsgrape tomatoes,halved
½English cucumber,diced
1shallot,minced
¼cupfresh lemon juice
2tbspextra virgin olive oil,or more to taste
salt,to taste
Preparation
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 for 15 to 20 minutes.
Starting at the leafy top, cut parsley and kale perpendicular to the stems in ½ or ¼-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 ¼-inch. Transfer parsley and kale to a large mixing bowl.
Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.
Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.
