Karens Quinoa Tabbouleh Salad ~ With a Melange of Fresh Crisp Vegetables Naturally Gluten Free

Ingredients

• 3/4 cup white quinoa (rinsed)
• 1/8 teaspoon tumeric
• 3 cups packed parsley (cleaned and dried - chopped finely; can use fine stems)
• 1 cup curly green kale (cleaned, ribs removed, sliced thinly)
• 2 small persian cucumbers (sliced thinly into half moon shapes)
• 1/2 cup hearts of palm (sliced 1/2" thick)
• 1/2 cups roasted red peppers (thinly sliced)
• 1/2 cup green and kalamata olives (pitted, sliced)
• 1/2 cup cooked garbanzo beans (drained)
• 1/3 cup red onion (thinly sliced)
• 1/2 cup colorful cherry tomatoes (sliced in half)
• 1/3 cup watermelon radish (sliced thinly into half moon shapes)
• 1/4 cup fresh mint leaves (sliced or torn)
• 1 recipe Lemony-Scallion Dressing (see recipe)

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