Serves a small village, or two Americans.
Ingredients (all organic)
1 bunch of fresh Kale, coarsely chopped
2 cups of fresh basil, prepared chiffonade (stack basil leaves, then roll like a cigar and slice)
1 cup of fresh mint, finely chopped
1 red bell pepper, finely chopped
1 can of chickpeas, rinsed well
1 cup of white quinoa
1 tablespoon olive oil
the juice of one lemon
kosher or sea salt to taste
Directions
Bring two cups of water to a boil in a medium pot, add 1 cup of quinoa, pinch of salt and 1 tablespoon olive oil. Stir, reduce heat to a simmer and cook for 30 minutes. Remove from heat and let it cool for 30 minutes.
Chop or chiffonade all fresh ingredients, put into a large serving bowl, add chickpeas, and toss together. Once quinao is cooled, fluff with a fork and add to mixture, fully incorporating all ingredients. Drizzle with fresh lemon juice and serve.
Refreshing, delicious, and so healthy it will make your head spin!
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