Kale Tabbouleh with Quinoa Recipe

Kale Tabbouleh with Quinoa Recipe

  • 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
  1. 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.
  2. 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.
  3. Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.
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