Tear kale from the stems, wash and dry with a towel or salad spinner.  Then chop into smaller, bite-sized pieces, and place in a large bowl. Wash the tomatoes, and cut them in half and add to the large bowl. Finely chop the onion and add to the kale Cut the cucumber into small pieces and add Add the cook quinoa. Mix the lemon juice, oil, salt, and pepper, and then pour into the bowl and stir well to combine. This tabbouleh will keep in an airtight container for up to four days This recipe serves four, but I might have eaten most of it for lunch today... Enjoy the fresh nutrition of organic produce! Love, Lassen's

Tear kale from the stems, wash and dry with a towel or salad spinner.  Then chop into smaller, bite-sized pieces, and place in a large bowl.
Wash the tomatoes, and cut them in half and add to the large bowl.
Finely chop the onion and add to the kale
Cut the cucumber into small pieces and add
Add the cook quinoa.
Mix the lemon juice, oil, salt, and pepper, and then pour into the bowl and stir well to combine.
This tabbouleh will keep in an airtight container for up to four days

This recipe serves four, but I might have eaten most of it for lunch today...

Enjoy the fresh nutrition of organic produce!