1/2 cup uncooked quinoa (or any color you may like, but for dark quinoa, add 5 minutes cooking time)
1 ½ cups of chicken broth
5 cups finely chopped kale, or about 2 bunches (tough stems removed)
juice of two lemons
3 cups finely chopped fresh flat leaf parsley (from about 2 big bunches)
2 1/2 cups seeded, chopped tomato (about 4 medium tomatoes)
1 cup finely chopped sweet red onion (about 1/2 a large onion)
4 tablespoons very finely chopped fresh mint
1/2 cup lemon juice (from about 3 lemons)
1/3 cup extra virgin olive oil
1 1/2 teaspoons Himalayan salt
1/2 teaspoon black pepper
Prepare quinoa with the chicken broth. Allow to cool. Massage the chopped kale with the lemon juice and a few sprinkles of salt for about two minutes.
In a large bowl, combine cooled quinoa, kale, parsley, tomatoes, onion, and mint, stirring to mix thoroughly.
In a small bowl, whisk lemon juice, olive oil, salt, and pepper, making sure that all salt is dissolved.
Pour dressing over kale mixture and stir until thoroughly combined.
Although you can serve this immediately, we recommend that you refrigerate it for at least an hour or two to let the flavors meld. Alternately, you can refrigerate this tabouli, covered, for several days.