Kale Tabbouleh with Chorizo & Feta

Ingredients

• Salt and freshly ground black pepper
• ½ cup finely chopped parsley
• 2 ½ cups cooked quinoa
• ¼ cup toasted pumpkin seeds
• 2 cups finely chopped kale, Swiss chard and/or mature spinach
• ½ cup finely chopped cilantro and/or mint
• ½ cup Everyday Citrus Dressing, see below
• ½ cup diced dry-cured Spanish chorizo
• ¼ - ½ cup crumbled feta cheese
• Fried, poached or soft boiled eggs, for serving (optional)