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Easy Kale and Quinoa Tabouli Salad
10-12 min. for cooking quinoa, plus cooling and optional chilling time
- 1/2 cup uncooked red quinoa (any color variety of quinoa will work)
- 8 cups finely chopped kale (tough stems removed) (see note)
- 3 cups finely chopped fresh flat leaf (Italian) parsley (from about 2 big bunches)
- 2 1/2 cups seeded, chopped tomato (about 4 medium tomatoes)
- 1 cup finely chopped sweet onion (about 1/2 a large onion)
- 1 tablespoon very finely minced fresh mint
- 1/2 cup lemon juice (from about 3 lemons)
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Prepare quinoa according to package directions and allow to cool completely.
- In a large bowl, combine cooled quinoa, kale, parsley, tomatoes, onion, and mint, stirring to mix thoroughly.
- In a small bowl, whisk lemon juice, olive oil, salt, and pepper, making sure that all salt is dissolved.
- Pour dressing over kale mixture and stir until thoroughly combined.
- Although you can serve this immediately, we recommend that you refrigerate it for at least an hour or two to let the flavors meld. Alternately, you can refrigerate this tabouli, covered, for several days.
Kale: To achieve 8 cups of finely chopped kale, we typically start with about 7-10 ounces of roughly chopped, bagged kale or about 11-12 ounces of whole kale leaves (about 1 large bunch). The wide variance is due mainly to the amount of stems you may or may not need to remove. Once you've removed the tough stems (we generally remove some of the stems, even from the chopped, bagged kale), and you've finely chopped your kale, those starting weights should yield about 8 cups. Note, though, that if you choose not to chop your kale as finely as we did (see our photos for reference), then that will also change the relationship between your kale's starting weight and your ending yield.