To make quinoa for salad, bring water to a boil in a saucepan and add quinoa and a pinch of salt. Reduce the temperature to low, cover, and allow to simmer for 15 minutes. Allow the quinoa to cool until it reaches room temperature and fluff with a fork.
Quinoa Tabbouleh is made using 2 cups of water, 1 cup of quinoa, 1/4 cup each of lemon juice and olive oil, and 1/2 teaspoon of sea salt. The recipe also calls for 3 tomatoes, 1 cucumber, 1 carrot, 2 bunches of green onions, and 1 cup of fresh parsley.
Grate the carrots and dice the tomatoes, cucumber, and green onion. Add the vegetables to a large bowl with the oil, sea salt, lemon juice, parsley, and cooled quinoa and mix well.
Kale and Quinoa salad can be made using 2 cups of water, 1 cup of quinoa, 10 kale leaves, 3 tablespoons of olive oil, and 2 tablespoons of lemon juice. The recipe also calls for 1 teaspoon each of Dijon mustard and cracked black pepper, 1 minced garlic clove, 1 cup each of currants and pecans, 1/2 teaspoon of sea salt, and 3/4 cup of crumbled feta cheese.
To prepare this salad, cut the kale leaves into small pieces and place in a large bowl. Whisk together oil, lemon juice, mustard, garlic, pepper and salt until the mixture becomes emulsified. Drizzle the mixture over the kale and add the cooled quinoa, pecans, currants, and cheese and toss until incorporated.