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