Kale Tabbouleh with Quinoa recipe
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Ingredients
- ½ cup water ¼ cup quinoa 1 bunch curly leaf parsley ½ bunch curly leaf kale 1 pint grape tomatoes, halved ½ English cucumber, diced 1 shallot, minced ¼ cup fresh lemon juice 2 tablespoons extra-virgin olive oil, or more to taste salt to taste
Nutrition Info
- 111.3 caloriescarbohydrate: 14.3 gcholesterol: : -fat: 5.5 gfiber: 2.3 gprotein: 3.4 gsaturatedFat: 0.8 gservingSize: -sodium: 28.6 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Kale Tabbouleh with Quinoa
Directions
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Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Starting at the leafy top, cut parsley and kale perpendicular to the stems in 1/2- or 1/4-inch cuts until you reach the point where there's nothing left but stems. Discard stems. Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than 1/4 inch. It should be pretty fine, but you don't want it to turn into a paste. Transfer parsley and kale to a large mixing bowl. Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.
Whisk lemon juice, olive oil, and salt together in a small bowl, drizzle over the salad and toss to coat.