A superfood salad doesn’t get better than this kale & quinoa tabbouleh. Simple to make, it's a fresh and summery dish. We suggest enjoying it on its own as part of a tapas-type dinner, or as a side to roast chicken, grilled fish or roasted veggies.

Makes 2 servings

Ingredients:

• 4 cups kale, finely chopped
• 2 cups flat leaf parsley, finely chopped
• 1 cup mint, finely chopped
• 1 cup quinoa
• The juice and zest of 2 lemons
• 1 small white onion, finely minced
• ⅓ cup olive oil
• Salt to taste
• 1 tsp paprika, optional

Instructions:

1. Put the onion, a pinch of salt and lemon juice in a bowl, and let sit for at least 10 minutes.
2. In a non-stick pan, dry toast the quinoa over medium-low heat for 3 to 4 minutes, and allow to cool.
3. Mix the kale, parsley, mint and quinoa with the lemon zest, onion and lemon juice (and paprika if using) in a large bowl until well combined.
4. Mix in the olive oil right before serving.

TIP: Add chia seeds for additional crunch and texture!