Vibrant Quinoa and Kale Tabbouleh 🥗✨

New Recipe

Vibrant Quinoa and Kale Tabbouleh 🥗✨

Ingredients:

• For the salad:

  • 1 cup cooked quinoa (cooled)
  • 2 cups fresh kale, finely chopped
  • 1 cup parsley, finely chopped
  • ½ cup fresh mint, finely chopped
  • 1 cup cherry tomatoes, diced
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely diced

• For the dressing:

  • 3 tbsp extra virgin olive oil
  • Juice of 1 large lemon
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • Salt and pepper to taste

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Instructions:

1. Prepare the quinoa:

   • Rinse quinoa under cold water and cook according to package instructions. Allow it to cool completely before using in the salad.

2. Massage the kale:

   • In a large bowl, sprinkle a pinch of salt over the chopped kale. Massage the leaves with your hands for 1-2 minutes until they become tender and bright green.

3. Combine the salad ingredients:

   • Add the cooled quinoa, parsley, mint, tomatoes, cucumber, and red onion to the bowl with the kale. Toss gently to combine.

4. Make the dressing:

   • In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, cumin, salt, and pepper.

5. Dress the salad:

   • Pour the dressing over the salad and toss thoroughly to coat all ingredients. Taste and adjust seasoning if needed.

6. Chill and serve:

   • Let the tabbouleh sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

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Optional Variations:

• Grain Swap: Substitute quinoa with bulgur, farro, or couscous for a traditional or unique twist.
• Add Protein: Toss in cooked chickpeas or grilled chicken for a heartier dish.
• Crunch Factor: Add toasted pine nuts or almonds for texture.
• Fruit Accent: Include pomegranate seeds or dried cranberries for a touch of sweetness.