1 ½ cups of cooked quinoa
1 bunch kale (about 8 oz.)
1 small cucumber, peeled and chopped
3 green onions, white part, thinly sliced
1 tomato, diced
3 tablespoons lemon juice
2 tablespoons of extra-virgin olive oil
1 garlic clove, minced
1/8 teaspoon of cumin, optional
½ teaspoon of salt, Celtic
Add quinoa to 3 cups of water in a medium saucepan.
Bring to a rapid simmer, then cover and continue to simmer gently until the liquid is absorbed, about 15-20 minutes. If the quinoa isn’t quite done, add an additional ½ cup of water and continue to cook until absorbed.
Strip the kale leaves away from the stems. Discard the stems or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.
Mix cucumber, kale, onions, and tomato together. Combine vegetables with quinoa.
Dressing: Combine in a jar lemon juice, olive oil, salt, and garlic. Shake together and pour over quinoa and vegetables. Mix well. Chill before serving.
