- 1/2 cup water
- 1/4 cup quinoa
- 1 bunch curly leaf parsley
- 1/2 bunch curly leaf kale
- 1 pint grape tomatoes, halved
- 1/2 English cucumber, diced
- 1 shallot, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil, or more to taste
- salt to taste
- 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.
04/16/2018
recipepes.com
Kale Tabbouleh with Quinoa, recipe
PT15M
PT1H
5
455 calories
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