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: Click on the ingredient links to learn the nutritional information for all the Quinoa Tabbouleh salad ingredients. The serving size for any ingredient in Quinoa Tabbouleh salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.