ADL quinoa tabbouleh

2 cups dry quinoa, cooked
4 carrots, shredded
5 Roma tomatoes, seeds removed, chopped
1 cucumber, peeled, chopped
1/2 red onion, chopped
1 can chickpeas, drained, rinsed
1 jar kalamata olives, drain, rinsed, chopped
Juice of 4 lemons (1/2 cup)
4 leaves kale, processed and sautéed
1/2 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons garlic powder
Dash of pepper
1/4 cup dry parsley

I've added chickpeas to make this more of a meal, and removed olive oil and added olives instead to make it more of a whole foods recipe, to bring for lunches for myself to work. Make on Sunday and let marinate, the longer the better. Best served chilled.

Cook the quinoa, set aside and let cool
Sautéed processed kale for 5 minutes, set aside and let cool
Combine other ingredients in large bowl
After quinoa is cooled, combine all ingredients and refrigerate covered overnight


Serving Size: 11 1 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user APRIL_V_2.