This is a great recipe to make ahead and enjoy all week! It can be 100% plant based all on its own or try adding feta or grilled chicken breast for extra protein.

Kale Quinoa Lentil Tabbouleh recipe

Makes ~4 servings

Ingredients:

• 1 ⅓ cup water

• ⅔ cup dry quinoa

• 2 large tomatoes, diced

• 1 can (about 1 ¾ cups) cooked lentils, drained and rinsed well

• 1 large bunch kale, finely chopped

• 1 medium red onion, diced

• 1 medium red bell pepper, diced

• ⅔ cup parsley, finely chopped

• ½ cup mint leaves, finely chopped

• ½ cup extra virgin olive oil

• ⅓ cup fresh squeezed lemon juice

• 2 ½ tsp ground cumin

• 1 ½ tsp sea salt, plus a generous pinch

• ½ tsp black pepper

Directions:

1. Rinse the quinoa in a fine mesh strainer (this removes some of the natural bitterness quinoa can have) and add it along with water to a medium saucepan with a generous pinch of salt.

2. Bring to a boil, cover with a lid, reduce heat to medium low and simmer until all of the water has cooked off and the quinoa has sprouted little “tails,” about 15-20 minutes.

3. Once cooked, remove quinoa from heat and cool completely while preparing other ingredients.

4. Combine tomatoes and salt in a medium bowl, stir and set aside. This allows the tomatoes to release their natural juices, which will add flavor to the dish.

5. Whisk the olive oil, lemon juice, cumin, and black pepper together in a large bowl.

6. Add the parsley, mint, and kale. Toss.

7. Add lentils, onion, and bell pepper.

8. Pour the tomato mixture over everything and mix well.

9. Once completely cool, add the quinoa and mix.