This is a healthy dish made even healthier! Tabbouleh is an vegetarian dish, or salad, that typically consists of tomatoes, parsley, bulgar wheat (or couscous) and lots of other fresh ingredients. This version uses quinoa, making this dish gluten-free, and adds baby kale helping to boost the nutritional profile even higher. Lemony and fresh, this dish is delicious even during the winter months when we want a light side to contrast a hearty main. And yet this tabbouleh is nutrient-packed enough to be eaten alone especially given the protein-rich quinoa used.
Kale and Quinoa Tabbouleh
- 1 cup flat leaf parsley
- 1 cup baby kale
- 1/2 medium onion
- 2 cups cooked quinoa, cooled to room temperature
- 1 tomato, chopped
- 1/2 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- A generous pinch of ground black pepper
Place the parsley, kale and onion into a food processor and pulse until coarsely chopped (alternatively, these ingredients can be chopped by hand). Place the chopped ingredients into a medium size bowl. Add the cooked quinoa and gently stir. Stir in the chopped tomatoes, and dress with lemon juice and olive oil. Season with salt and pepper and serve. Leftovers can be refrigerated and eaten cold for up to 3-4 days.