Servings: 2
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 cup baby kale Stems removed.
- ½ cup cherry tomatoes Quartered.
- ½ cup cucumber Diced.
- ¼ cup red onion Minced.
- 1 Tbsp fresh parsley Chopped.
- 2 Tbsp lemon juice
- ⅛ tsp Himalayan pink sea salt
- ⅛ tsp ground black pepper
Instructions
- Add water and quinoa to a medium saucepan.
- Bring to a boil and reduce the heat to a simmer. Cook until all of the liquid is absorbed, about 15 minutes.
- Add the rest of the ingredients to a medium bowl.
- Toss in cooked quinoa.
- Serve immediately or refrigerate until ready to serve.
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