KALE TABBOULEH WITH QUINOA
I got this recipe from a good friend. I absolutely love it. It is a refreshing and surprisingly healthy salad. You can have it as a side dish, or, for a heartier meal, throw some grilled chicken on it and enjoy! The salad can be eaten right away or kept in the fridge for up to three days. If you make it in advance, toss the salad again before serving to redistribute the juices.
Provided by Wind5495
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 14.3 g, Fat 5.5 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 28.6 mg, Sugar 1 g
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Jawid Butler
[email protected]This recipe is a keeper! I'll definitely be making it again.
arafat asif
[email protected]I can't wait to try this recipe! It looks so delicious and healthy.
Pamela Mastbergen
[email protected]This tabbouleh is a great way to get your daily dose of fruits and vegetables.
Zottor Bright
[email protected]I'm not a huge fan of kale, but this recipe changed my mind. The kale is perfectly balanced by the other ingredients in the tabbouleh.
Rahman Sayedur
[email protected]This kale tabbouleh is a great make-ahead dish. I like to make it the night before I need it so that the flavors have time to meld.
Ayanna Clyburn
[email protected]I added some chopped cucumber and red onion to my tabbouleh, and it was even more delicious.
RK Gemar 45
[email protected]The dressing in this recipe is perfect. It's tangy and flavorful, without being too overpowering.
Piglet Piglet
[email protected]I love that this recipe uses quinoa instead of bulgur. It gives the tabbouleh a lighter, fluffier texture.
Yuri Majin
[email protected]This was my first time making tabbouleh, and I'm so glad I tried this recipe. It was so simple to follow, and the end result was amazing.
Armand LaPlume
[email protected]I've made this kale tabbouleh with quinoa several times now, and it's always a favorite. It's so easy to make and always turns out delicious.
Tayo Omotosho
[email protected]This tabbouleh was a hit at my last dinner party! The combination of kale, quinoa, and herbs made for a refreshing and flavorful dish that everyone loved.