Kale Quinoa Tabbouleh Salad

Ingredients

• 1 3/4 cups (414 ml) water
• 1 cup (180 g) tri-color quinoa, or all-white quinoa works
• 1 cup (30 g) finely ribboned curly kale, firmly packed
• 2 large tomatoes, seeded and diced
• 1 small zucchini, diced
• 1 cup (20 g) minced parsley
• 3 green onions, diced (with white parts)
• 1/4 cup (60 ml) lemon juice
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon sea salt, to taste
• 1/4 teaspoon pepper, to taste
• Pita or corn chips for serving, optional

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