Ingredients
1
cup uncooked quinoa
1 1/2
cups water
1/2
teaspoon salt
1/2
cup lemon juice
1
clove garlic, finely chopped
2
tablespoons olive oil
1
pint cherry tomatoes, halved (2 cups)
1 1/4
cups finely chopped fresh Italian (flat-leaf) parsley (1 bunch)
3/4
cup finely chopped fresh cilantro (1 bunch)
1/3
cup finely chopped fresh mint leaves (1 bunch)
2
green onions, thinly sliced (2 medium)
1 1/2
teaspoons black pepper
1
can (19 oz) chick peas or garbanzo beans, drained, rinsed
1
bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
2
tablespoons crumbled chèvre (goat) cheese
Preparation
In 2-quart saucepan, toast quinoa over medium-high heat 2 to 3 minutes, stirring until grains separate. Add water and salt; heat to boiling. Cover; reduce heat to low. Simmer 10 to 12 minutes or until quinoa is tender and water is absorbed. Remove from heat. Let stand covered 10 minutes.
Meanwhile, in large bowl, mix lemon juice and garlic. While beating with whisk, pour olive oil into garlic mixture. Add tomatoes, parsley, cilantro, mint, green onions, pepper, chick peas and kale. Toss to thoroughly coat.
Fluff quinoa with fork. Add quinoa to tomato mixture. Toss to combine (the kale will wilt slightly). Sprinkle with cheese.
