QUINOA TABBOULEH WITH KALE

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QUINOA TABBOULEH WITH KALE image

Categories     Salad     Leafy Green     Vegetable     Side     Steam     Picnic     Quick & Easy     Low Cal     High Fiber     Wheat/Gluten-Free     Lunch     Winter     Healthy

Yield 6

Number Of Ingredients 13

1 cup rinsed quinoa
juice of 1 lemon
zest of 1 lemon
1 garlic clove, minced
½ cup olive oil
½ tsp salt
pepper to taste
2 Persian cucumbers, sliced (I used a mandoline)
1 pint yellow tomatoes
½ pint Komato or other red cherry tomatoes
1 cup flat leaf parsley, chopped small
1 cup kale, chopped small
½ cup basil and tomato flavored feta

Steps:

  • Cook quinoa according to package directions, add salt to water. Do not forget to fluff with a fork after the quinoa rests for five minutes. Whisk the juice and zest of one lemon and garlic with the olive oil, salt and pepper. After quinoa has cooled add the dressing, cucumbers, tomatoes, parsley, kale and feta.

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