Reader Recipe: Kale, Quinoa and Couscous Salad - Eat Drink Better

Ingredients

• 2 Cups Quinoa, Couscous or other grains or small pasta, cooked and cooled
• 6 Cups Kale, deveined (large stems removed) and finely chopped
• 1 Cup Cherry Tomatoes, halved
• 1/2 Yellow Pepper, diced
• 1/2 15 oz. Can of Garbanzo Beans, drained and rinsed
• 1 Large Lemon, zest and juice
• 1/4 Cup Extra Virgin Olive Oil
• 1 Clove Garlic, finely chopped
• 1 Tbsp Fresh Ginger, grated
• Freshly Ground Sea Salt
• Freshly Ground Pepper