All hail the quinoa kale! TABBOULEH. It’s a mouthful, so say it slowly. Yes, I am sure some folks may not know what quinoa is or even how to spell it. It’s quite simply the next best thing to white rice, okay maybe brown rice. Quinoa is the winner when it comes to having 40 fewer calories, but it also has almost 15 grams fewer carbs and provides an adequate dose of fiber and twice the protein. It’s King of the Grains.
But kale is righteous in its glory. It is my one dependable crop growing in my garden. Without fail, I always have kale. Curly leaf, or dinosaur, the kind the bugs don’t bother, and it’s abundant. Kale is boasted as a superfood and offers more iron per ounce than beef. So, kale meet quinoa. It’s super fresh, and tasty for you. But don’t let me fool you into trying this super salad. This recipe is rooted in my monthly eating repertoire.
Quinoa Kale Tabbouleh
Yield 6 servings
- 2 cups cooked rainbow quinoa (cooled)
- 1 1/2 cup finely chopped kale
- ½ cup diced cucumber
- 1 large tomato, chopped
- 2 green onions, sliced
- ½ bunch fresh parsley, chopped
- ¼ cup olive oil
- 3 Tbsp. fresh lemon juice (approx 1 lemon)
- 2 garlic clove, minced
- salt and pepper
- 1/4 cup fresh mint leaves, chopped
Cook quinoa according to package directions, set aside to cool.
Combine in a large bowl: kale, cucumber, tomato, green onion, and parsley. Toss in cooled quinoa.
In a small bowl or food processor, emulsify olive oil, lemon juice, and garlic. Add to your salad ingredients. Adjust salt and pepper to your liking.
Refrigerate salad for at least 30 minute or overnight. Add chopped mint before serving. Enjoy!
Courses Lunch, Dinner
Cuisine Vegan, Paleo