Easy Kale & Quinoa Tabbouleh
A delicious spin on traditional tabbouleh with fresh vegetables, kale and quinoa. It's fresh and delicious!
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
This will keep in your refrigerator for a easily 2-3 days.