– uncooked red quinoa – kale – fresh flat-leaf (Italian) parsley – tomato – sweet onion – fresh mint
Primarily, the flavor. Fresh parsley and bright lemon, juicy tomatoes and spicy-sweet onions. This tastes like … well … like tabouli.
First off, because we’ve swapped in quinoa instead of the more traditional bulgur wheat, this tabouli is gluten free.
And quinoa boasts loads of protein, too, so it combines perfectly with all the great fiber in this recipe to offer a terrific, keep-you-full combination of nutrients.
It’s rich in vitamins A, C and K, plus oodles of polyphenols and phytochemicals. Kale’s a “superfood” darling for a reason!