What tabouli made with quinoa and kale? Yes! And I don't know what took me so long to put the two together. The nuttiness of the quinoa really works well and mellows the assertiveness of kale. This salad is now packed with more nutrients than ever. It's perfect as a side to roast poultry or fish and perfect with anything grilled. It also tastes great with a poached egg.
Ingredients for Quinoa and Kale Tabouli:
2 cups quinoa, rinsed well
2 ounces of kale, finely chopped
1 bunch of green onions, thinly sliced
1 medium onion, finely diced
1 bunch fresh mint, stems removed and leaves finely chopped
6 Campari tomatoes, seeded and fined diced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
juice of 1-2 lemons, depending on the size, strain the juice
1 tablespoon tamari
1/4 kosher salt
1/4 black pepper
2-3 dashes of hot sauce
Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter. All of the vegetables and herbs can be prepped earlier in the day.
Let's see what we need.
Ready to cook.
Combine the quinoa and 4 cups of water in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.
Combine all of the dressing ingredients together. Set aside.
Prep all of the vegetables and set aside.
Once the quinoa has cooled the salad can be assembled. Add the quinoa to a large bowl and toss in the vegetables and herbs. Fold in the dressing. Adjust seasoning.
It's ready! This salad is delicious. It's great as a side dish with a roast, fish or anything grilled. Leftovers make an especially tasty lunch the next day, too!