A delicious spin on traditional tabbouleh with fresh vegetables, kale and quinoa. It’s fresh and oh so pretty!
I love veggies. Well, everything but broccoli, though I have learned to eat it because, you know. Healthy and stuff. But this easy kale & quinoa tabbouleh is one of my favorites.
There is nothing better than fresh, green vegetables simply prepared.
I confess, when Mr. Alexander suggested making tabbouleh with kale I was all, no-unh-unh. Shook my head like I was two years old.
He made it anyway because he likes his veggies–even broccoli–and I was a goner. It was so delicious!
Tabbouleh is a Mediterranean dish, and while I don’t profess to be an expert, typically it is made with parsley, tomato, cucumber, bulgur, onion, and mint.
FYI, I hate mint. I mean, hate hate it. With all the passion I have. Do NOT serve me a mint julep. Ever.
This recipe does not have mint, obvs. Instead, we have parsley, kale, shallot, tomato, cucumber and quinoa, with the additions of EVOO, s-n-p and lemon juice to brighten it up.
Quinoa is easy, simple and delicious
I (I say I, but really mean ‘we’ because this is Mr. Alexander’s baby) usually start by cooking the quinoa. Follow your package instructions, but it’s usually a 2:1 ratio of water to dry quinoa.
Tops, it cooks in 10-15 minutes, usually covered. Don’t forget about it or it will burn.
Not that I know anything about that.
While the quinoa is cooking, chop up the tomato, cucumber and shallot. Chances are it will take you longer to chop the veg than it will to cook the quinoa if you’re Mr. Alexander and are going for uniformity.
If you are like me, who doesn’t care what size the veggies are, it’ll be about the same amount of time.
Add the chopped kale and parsley, then mix well. Season with salt, pepper, olive oil and lemon juice.
NOTE: S-n-p, olive oil, and lemon juice are all to taste. The amounts in the recipe are guidelines, but we typically use more of each. Add the suggested amounts and adjust to your taste level. There is no right and wrong.
It’s all about what tastes good to you.
Then voila. A side dish, lunch, snack, whatever. It will last for at least 3 days covered in your refrigerator. This recipe makes enough you’ll have plenty of leftovers. Even better, the longer it sits, the better it tastes!
Easy Kale & Quinoa Tabbouleh
- 2 bunches curly parsley
- 1 bunch kale
- 1/2 cup dry quinoa cooked according to package
- 3-4 medium shallots
- 2 English cucumbers
- 6 small tomatoes
- 4 tbsp extra virgin olive oil adjust for more to taste
- 4 tbsp lemon juice adjust for more to taste
- Kosher salt and fresh ground pepper to taste
- Cook 1/2 cup dry quinoa according to package instructions.
- Meanwhile, chop parsley finely and discard stems. Strip kale leaves from the hard stem and chop finely.
- Deseed cucumber and tomato and dice into small pieces. Dice shallots.
- Mix parsley, kale, quinoa, cucumber, tomato and shallot. Mix well.
- Add lemon juice, olive oil, salt and pepper. Adjust to taste (usually up, not down from the noted ingredients).
- Mix well and place in the refrigerator to allow the flavors to meld, at least one hour.