INGREDIENTS
2 cups cooked rainbow quinoa, completely cooled
1 cup finely chopped kale
½ cup diced cucumber
1 large tomato, chopped
2 green onions, sliced
½ bunch fresh parsley, chopped
¼ cup olive oil
2-3 Tbsp. fresh lemon juice (approx 1 lemon)
1 garlic clove, pressed
salt and pepper
fresh mint leaves, chopped
INSTRUCTIONS