Quinoa Kale Tabbouleh Salad
Ingredients
Salad
- 1 cup quinoa, cooked according to package
- 1 bunch kale, finely chopped
- 1 tsp EVOO
- 1/2 lemon, juiced
- 1 bundle parsley, finely chopped
- 1 bundle cilantro, finely chopped
- 1 bundle mint, finely chopped
- 2 scallions, sliced
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 cucumber, quartered and thinly sliced
- 1 can garbanzo beans, rinsed and drained
- 1/2 cup sliced almonds
- Cherry tomatoes, halved
Vinaigrette
- 1 lemon, zested and juiced
- 1/4 cup EVOO
- 1 tsp grade A maple syrup
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Preparation
Cook quinoa according to package instructions and set aside to cool.
Add chopped kale to a large bowl and massage with EVOO and lemon juice.
Add in remaining ingredients including quinoa and toss to combine.
Whisk together vinaigrette ingredients in a jar or bowl.
Toss with salad ingredients right before serving.
This dish is also wonderful served in a piece of GF naan with hummus as a wrap.
