Ingredients

• Ingredients Scale 1x2x3x 1 cup dry quinoa, rinsed 1 3/4 cups water 1 can (15oz) chickpeas, drained and rinsed (optional) 6 – 8 good sized kale leaves, stems removed and finely chopped or julienned 1/4 red onion, finely diced or 3 scallions, thinly sliced 2 carrots, diced 1/2 large zucchini, diced 1/2 cucumber, diced 1 red bell pepper, diced 2 – 3 lemons drizzle of extra virgin olive oil, optional lemon pepper seasoning or cracked pepper, to taste mineral salt to taste

Preparation

• Instructions Quinoa: Rinse your quinoa and place in a medium saucepan with water. Bring to boil over medium high heat, cover, reduce heat and simmer on low for 15 minutes. Once done, remove cover and let set for 10 minutes. Fluff with a fork. Kale: While your quinoa is cooking, place the chopped kale in a medium size bowl or on a chopping board, drizzle with the juice of one lemon and mix occasionally. This will help massage and soften the kale a bit, reducing it’s bitterness. Assemble: Once quinoa is done, combine the prepped veggies and kale, along with lemon pepper and salt to taste. Squeeze the juice of the remaining lemon on top and drizzle with optional oil, mix once more. Serve at room temperature or chilled. This is a salad you can eat with a spoon! Store in an airtight container in the refrigerator for 5 – 6 days. Serves 4