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1
Rinse the kale and add the leaves to a pot with 1/4 cup of water over medium heat.
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2
Cover and cook until kale is tender but can still hold its shape, about 6 minutes.
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3
Squeeze excess water from the kale, and transfer to cutting board.
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4
Coarsely chop and set aside.
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5
In a 1 1/2-quart saucepan, heat 1 tablespoon of the olive oil.
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6
Add the crushed garlic cloves and cook until slightly browned, about 3 minutes.
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7
Place the rinsed quinoa into the pan to toast with the garlic oil, about 2 minutes.
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8
Add 2 cups of generously salted water to the pan and bring to a boil.
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9
Reduce to a simmer, cover and cook until all water is absorbed, about 10-15 minutes.
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10
Pick out the garlic cloves, and reserve on cutting board.
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11
Drain the cooked quinoa in a sieve, discarding any of the excess cooking liquid.
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12
Transfer to a bowl and let cool.
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13
Meanwhile, roughly chop and mash the garlic cloves with a 1/2 teaspoon of salt into a fine paste, and set into desired serving bowl.
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14
Add the lemon juice, remaining olive oil and salt to the bowl, whisk to combine.
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15
Place the cooked quinoa into the bowl, and gently fold grains with the dressing until evenly coated.
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16
Add the kale, parsley, scallions, pomegranate seeds and almonds to the quinoa, toss to combine.
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17
Season the tabbouleh with salt and pepper and serve.
