Ingredients
- 1 cup dried freekeh
- 1/2 tsp smoked paprika
- 1/2 bunch kale, finely chopped
- 1/2 pint grape tomatoes, halved
- 1 whole juice of 1 lemon
- 3-4 Tbsp extra virgin olive oil
- 1 pinch salt and pepper, to taste
Servings:
Units:
Instructions
- Cook freekah according to package directions, adding paprika and salt to taste.
- Once grains are tender and water has been soaked up, uncover and let cool.
- Combine the chopped vegetables in a large mixing bowl and add the olive oil, lemon juice, and salt & pepper.
- Fold in the cooled freekeh and toss. Serve immediately or cover and chill for up to two days.
Recipe Notes
Adapted from noteatingoutinny.com
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