Best 3 Quinoa Tabbouleh With Kale Recipes
**Quinoa Tabbouleh with Kale: A Refreshing and Nutritious Salad**
Quinoa tabbouleh with kale is a vibrant and flavorful salad that combines the goodness of quinoa, kale, and a medley of fresh herbs and vegetables. This Middle Eastern-inspired dish is not only delicious but also packed with nutrients, making it a perfect choice for health-conscious individuals. In this article, we'll take you through two variations of quinoa tabbouleh with kale: a classic version and a roasted butternut squash version. Both recipes offer a unique twist on the traditional tabbouleh, ensuring a delightful culinary experience. So, get ready to embark on a journey of flavors and discover the goodness of quinoa tabbouleh with kale.
KALE TABBOULEH
Here's the thing about tabbouleh salad: Most of the ones I've had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley's pleasing bitterness, but is far milder, which means that this tabbouleh salad didn't have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it - a dream for a raw kale devotee.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook bulgur according to package instructions. Cool.
- In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
- In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 3 grams
QUINOA TABBOULEH
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian High Fiber Lunch Quinoa Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
GLUTEN-FREE QUINOA TABBOULEH WITH KALE
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
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
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the tabbouleh will taste. Look for ripe tomatoes, cucumbers, and herbs.
- Rinse the quinoa thoroughly: This will remove any bitter saponins that may be present.
- Cook the quinoa according to the package directions: Quinoa cooks quickly, so be sure to watch it carefully to avoid overcooking.
- Let the quinoa cool completely before assembling the tabbouleh: This will help to prevent the tabbouleh from becoming soggy.
- Use a light hand when dressing the tabbouleh: You don't want to overpower the flavors of the vegetables and herbs.
- Serve the tabbouleh immediately or chill it for later: Tabbouleh is best when served fresh, but it can also be chilled for up to 2 days.
Conclusion:
Quinoa tabbouleh with kale is a delicious and healthy salad that is perfect for summer gatherings. It is packed with fresh vegetables, herbs, and quinoa, and it is a great source of vitamins, minerals, and fiber. The kale adds a slightly bitter flavor to the tabbouleh, which is balanced out by the sweetness of the tomatoes and cucumbers. The dressing is light and tangy, and it brings all of the flavors together. This salad is sure to be a hit at your next potluck or barbecue.
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