|Kale and Quinoa Tabbouleh Salad|
My tasting partner and I have resolved to lose the few pounds we added during the holidays (the chocolate desserts, the glasses of wine), so back to filling and nutritional salads for us at dinner. This kale and quinoa tabbouleh salad, from Food52 and changed slightly, meets those criteria. And it's vegan, dairy free and gluten free. The addition of kale and quinoa amps up the traditional tabbouleh (a parsley and couscous or bulgur salad) with the oil and lemon dressing that is so refreshing and filling. I served this salad with hummus, carrots and naan on the side
recipe after the jump
Serves 6 to 8
1 bunch curly parsley (or 2 if the bunch is small)
1/2 bunch curly kale
1 pint grape tomatoes, halved lengthwise
2 persian cucumbers
1 shallot, finely diced
1/3 cup quinoa
1/3 cup fresh squeezed lemon juice
1/3 cup good extra virgin olive oil or other neutral oil
Salt to taste
1. Cook the quinoa as directed, then set aside to cool.
2. Wash the parsley and gather it back into a bunch. Starting at the leafy top, cut 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 the stems. You will have a large, fluffy pile of parsley on your cutting board. There will be some stems in there too, but it's ok.
3. Repeat step 2 with the kale.
4. 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.
5. Move your greens to a large mixing bowl and toss with the remaining ingredients. Mix well. The salad can be eaten right away, or kept in the fridge for up to three days. If you make it in advance, toss the salad again before serving to redistribute the juices.