Kale Tabbouleh With Quinoa Recipes

KALE TABOULEH SALAD

Kale Tabouleh Salad image

A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.

Provided by orangejellybean

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup boiling water
⅔ cup lemon juice
½ cup olive oil
2 cups whole wheat couscous
2 cups chopped fresh kale
2 small tomatoes, chopped
3 small mushrooms, chopped, or more to taste
½ teaspoon ground sumac
salt to taste

Steps:

Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 49.5 g, Fat 14.9 g, Fiber 7.8 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 9.7 mg, Sugar 1.1 g

GLUTEN-FREE QUINOA TABBOULEH WITH KALE

Gluten-Free Quinoa Tabbouleh with Kale image

Quinoa takes the place of bulgur in this tabbouleh. It has a nutty flavor that blends wonderfully with kale.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 15

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

Steps:

In 2-quart saucepan, toast quinoa over medium-high heat 2 to 3 minutes, stirring until grains separate. Add water and salt; heat to boiling. Cover; reduce heat to low. Simmer 10 to 12 minutes or until quinoa is tender and water is absorbed. Remove from heat. Let stand covered 10 minutes.
Meanwhile, in large bowl, mix lemon juice and garlic. While beating with whisk, pour olive oil into garlic mixture. Add tomatoes, parsley, cilantro, mint, green onions, pepper, chick peas and kale. Toss to thoroughly coat.
Fluff quinoa with fork. Add quinoa to tomato mixture. Toss to combine (the kale will wilt slightly). Sprinkle with cheese.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

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