Quinoa Tabbouleh salad

1/4  cup		coconut oil
1  cup		sprouted quinoa
2  cups		water
1		large sweet onion
2  teaspoons		tbs cumin
1  teaspoon		tbs coriander
1  teaspoon		tbs crushed red pepper
2		tbs tomato pastes
2		medium tomatoes (seeded, diced)
6		green onions, finelies chopped
6		fresh mint leaves, torns
1-1/2  cups		kale, finely chopped
2  tablespoons		tbs lemon juice
1  tablespoon		tbs pomegranate molasses [recipe]
1  tablespoon		tbs grape seed oil

Tip: For nutritional information on all the ingredients in Quinoa Tabbouleh salad just click on each ingredient name. Then adjust the serving size for any Quinoa Tabbouleh salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Toast quinoa in 1/4 the coconut oil for 2 minutes, add water & Cook quinoa as directed, set aside, cool
meanwhile, saute onion in remaining coconut oil until translucent. Add cumin, coriander, red pepper flakes, tomato paste & cook for 3-4minutes. set aside, cool.
Add the paste mixture to the cooked quinoa & toss gently. add fresh tomato, green onions, mint, kale, lemon juice, molasses & grape seed oil.
toss gently & season with s&p.