Throughly rinse produce and pat dry. Remove kale ribs and finely chop. Drain pineapple chunks, reserving the juice. Peel and section navel orange. Zest one half. Other half, seed and cut sections into a dice. Peel and cut red onion into a fine dice. Finely mince parsley and mint. Halve lime, zesting one half.

Bring a medium pot with quinoa, ¼ cup of the pineapple juice (reserving the remaining juice), 1½ cup of water, juice of half the lime, and a dash of salt to a boil. Cook for 15-20 minutes or until all juice is absorbed.Once tender, fluff with a fork, remove from heat, and allow to chill in the refrigerator. Season with a pinch of salt and pepper.

In a clean mixing bowl, combine apple cider vinegar, any remaining pineapple juice, maple syrup, juice of half the lime to taste, and a pinch of salt and pepper. If dressing is too strong or too thick, add 1-2 Tbsp. water as desired.

In a dry small pan, add the cashews and toast over medium heat for 2-3 minutes. Cashews are done when they emit a roasted aroma and are lightly browned. Remove from pan and set aside.

Add kale and red onion (to taste) to the dressing and use clean hands to massage dressing into the kale to remove kale’s bitterness. Massage for about 1 minute. Allow kale to marinate with onion in dressing for 10 minutes to tenderize. Add the dressing, kale, and onion to the cooled quinoa. Add toasted cashews, mint, parsley, diced orange, pineapple chunks, and lime and orange zest to taste to the mixture.

Spoon a serving of tabbouleh on a plate or into a shallow bowl. Add a dash of salt and pepper to taste (sea salt and freshly cracked black pepper works best). Garnish with any remaining lime and orange zest, as desired.