Quinoa tabbouleh with white beans, kale & sesame seeds
I’m guessing this is going to become a staple food, as the days get warmer and warmer. It’s a light and refreshing dish.
Ingredients for two servings:
After cooking the quinoa according to the instructions in the package, chop all the ingredients, except for the beans. Mix everything in a big bowl. I sautéed the kale but you can use it raw or just steamed.
When you have everything ready, pour the lemon juice, and 1 tablespoon of olive oil. Mix everything together. Serve in separate bowls and sprinkle with toasted sesame seeds.