Quinoa kale tabouli

Name: Quinoa kale tabouli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 0.5 cup(s) Quinoa (85g) tri-colour variety; 2 tsp Lemon juice; 2 tsp Olive oil; 40 g Kale chopped; 100 g Cherry tomatoes halved; 0.5 medium Lebanese cucumber finely chopped; 2 tbs Fresh flat-leaf parsley coarsely chopped; 2 individual Green shallot(s) thinly sliced

Points®

Total Time

25 min

Prep

10 min

Cook

15 min

Serves

Difficulty

Easy

This fresh side dish is packed with the usual full-flavoured ingredients of regular tabbouleh, but we’ve taken it to the next level with added nutritional benefits of quinoa and kale.

Ingredients

Quinoa

½ cup(s), (85g) tri-colour variety

Lemon juice

2 tsp

Olive oil

2 tsp

Kale

40 g, chopped

Cherry tomatoes

100 g, halved

Lebanese cucumber

½ medium, finely chopped

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Green shallot(s)

2 individual, thinly sliced

Instructions

Cook the quinoa following packet instructions. Set aside to cool.
Combine juice and oil in a large bowl. Season with salt and pepper. Add kale and toss to coat in dressing. Add tomatoes, cucumber, parsley, shallots and quinoa and toss to combine. Serve.

Notes

TIPS: Coating the kale leaves in oil and lemon juice helps to soften them and remove some bitterness. Store leftovers in an airtight container in the fridge for up to 2 days.

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Quinoa kale tabouli

Ingredients

Instructions

Notes

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