Minty Tuscan Kale Quinoa Salad
a bunch of kale about 150g
200g cherry tomatoes
1 small red onion
1cup chopped parsley and mint
juice of 1/2 lemon
1tbs mint sauce such as Coleman’s (optional)
1tbs olive oil
sea salt, pepper
Cook the quinoa according to the packaging instructions.
Wash and chop up the kale roughly and put it into a large bowl. Squeeze lemon juice in and massage the kale to break up the fiber slightly, making it softer and more digestible and absorbable.
Slice the onion thinly and cut the tomatoes in half. Add all the ingredients into a bowl with kale, mix well and season to taste.
Serves 4 ppl.
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