Quinoa and Kale Kitchen Sink Salad

This salad is perfect for preparing ahead of time. Personally I make this right before a busy week and eat it for lunch all week and sometimes dinner too. If you don't have some of the vegetables or beans just exclude them.

Serves: ALOT (6-10 depending on portion size)     

Prep time: 30 minutes

Cook time: 10 minutes

Ingredients:

1 head kale, washed, stems removed and chopped up into small pieces.

1 cup quinoa, uncooked

1 can chickpeas, drained and rinsed well

1 can black beans, drained and rinsed well

1 yellow or orange pepper, diced

1/2 a cucumber, diced

1 small -med red onion diced finely

1 cup parsley chopped

Dressing:

juice of 1 1/2 lemons

1/2 cup of avocado or olive oil

Instructions:

1. Cook quinoa. Bring quinoa and 2 cup of water to a boil and simmer with lid on for about 10 minutes. Fluff with fork and place in the fridge to cool.

2. Chop and mix all salad ingredients into a bowl. Leave out the quinoa until cooled

3. Prepare salad dressing and once quinoa is cool, mix quinoa and salad dressing into salad.