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Gluten-Free Quinoa Tabbouleh with Kale
Gluten-Free Quinoa Tabbouleh with Kale
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Prep Time:
40 minutes
Total Time:
55 minutes
Quinoa tabbouleh with kale for a nutty twist.
Ingredients:
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup lemon juice
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes, halved (2 cups)
  • 1 1/4 cups finely chopped fresh Italian (flat-leaf) parsley (1 bunch)
  • 3/4 cup finely chopped fresh cilantro (1 bunch)
  • 1/3 cup finely chopped fresh mint leaves (1 bunch)
  • 2 green onions, thinly sliced (2 medium)
  • 1 1/2 teaspoons black pepper
  • 1 can (19 oz) chick peas or garbanzo beans, drained, rinsed
  • 1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
  • 2 tablespoons crumbled chèvre (goat) cheese
Instructions:
  • Heat quinoa in a 2-quart saucepan over medium-high heat for 2 to 3 minutes until grains separate. Add water and salt, bring to a boil, then cover and simmer on low for 10 to 12 minutes until quinoa is tender and water is absorbed. Remove from heat and let stand covered for 10 minutes.
  • In a large bowl, combine lemon juice and garlic. Whisk vigorously while slowly pouring in olive oil. Add tomatoes, parsley, cilantro, mint, green onions, pepper, chickpeas, and kale. Mix everything well to ensure all ingredients are coated evenly.
  • Fluff the quinoa with a fork, then combine it with the tomato mixture. Toss gently to allow the kale to wilt slightly. Finish by sprinkling with cheese.

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