Kale Quinoa Tabbouleh

Last week’s CSA box came with a plethora of kale. See has my spouse is not a fan. I needed to find a new way to make it for myself. Something that would be easy at lunch. I settled on Kale Quinoa Tabbouleh. For those who don’t know, Quinoa is a small grain that comes from South America. Its taste and texture and pretty similar to bulgur so it makes a good substitute for that. Tabbouleh is normally a Middle Eastern salad that uses bulgar, parsley and fresh diced veggies tossed in oil and citrus juice (typically lemon). I found a base recipe at PoppyTalk but changed it pretty substantially to be more akin to a typically Middle Eastern Tabbouleh.

Kale Quinoa Tabbouleh

  • 1 bunch of kale, stem removed and cut into thin strips
  • ¾ cup uncooked Quinoa
  • 2 roma tomatoes diced
  • ½ red onion, diced
  • ½ red pepper, diced
  • 1 cucumber peeled and diced
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 tsp salt

  1. Cook Quinoa according to instructions and allow to cool.
  2. Mix together kale, quinoa, tomato, red pepper, onion, cucumber, oil, lemon juice and salt.
  3. Place in refrigerator and allow to marinate at least overnight.
  4. Serve

This makes a huge batch so if you don’t want to be eating it all week then you’ll need to half or quarter the recipe. Tasty and healthy

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