Kale Tabbouleh With Quinoa – a delicious recipe with water, quinoa, curly leaf parsley, curly leaf kale, grape tomatoes, cucumber. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
92
kcal
Calories
8
g
Fat
6
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup water, 1/4 cup quinoa, 1 bunch curly leaf parsley, 1/2 bunch curly leaf kale, and more.
Yes, Kale Tabbouleh With Quinoa falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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