How To Make Kale Tabbouleh with Quinoa
On the lookout for new appetizer ideas? Try this kale tabbouleh recipe. It’s deliciously refreshing and not to mention, super healthy.
Serves:
Ingredients
- ½cupwater
- ¼cupquinoa
- 1bunchcurly leaf parsley
- ½bunchcurly leaf kale
- 2cupsgrape tomatoes,halved
- ½English cucumber,diced
- 1shallot,minced
- ¼cupfresh lemon juice
- 2tbspextra virgin olive oil,or more to taste
- salt,to taste
Instructions
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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 for 15 to 20 minutes.
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Starting at the leafy top, cut parsley and kale perpendicular to the stems in ½ or ¼-inch cuts until you reach the point where there’s nothing left but stems. Discard stems.
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Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than ¼-inch. Transfer parsley and kale to a large mixing bowl.
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Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.
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Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.
Nutrition
- Calories: 101.25kcal
- Fat: 5.34g
- Saturated Fat: 0.73g
- Monounsaturated Fat: 3.46g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 12.18g
- Fiber: 2.60g
- Sugar: 3.45g
- Protein: 2.97g
- Sodium: 375.61mg
- Calcium: 57.22mg
- Potassium: 396.14mg
- Iron: 1.57mg
- Vitamin A: 151.68µg
- Vitamin C: 46.82mg
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