Is it okay for me to say that I’m glad the holidays are over? I’m glad my kids are back in school and my to do list is slightly shorter? I love Christmas but this one was exceptionally crazy. My parents were here for one month (yes, you read that right) and I’m ready to get back to a semi-regular schedule. I want to have time to peruse my cookbooks and make a weekly meal plan. I want to clean out the pantry. I want to go through my children’s closets and donate old clothes. I want to nest.
As part of my weekly meal planning I like to create a salad to have at the ready all week. Sometimes it’s a simple green salad and other times it’s a grain salad like millet or quinoa. This is one of my favorite go to salads.
I’ve had a love/hate relationship with quinoa. I bought a rice cooker at CVS for $11.00 and it changed my attitude. Now I can easily measure 2 cups water or chicken broth to 1 cup rinsed quinoa and walk away. It always ends up perfect without any worries. I like quinoa because it’s the perfect healthy base to any meal. It’s gluten free, full of protein and pairs well with just about any vegetable.
Quinoa Tabbouleh With Kale
- 1 cup rinsed quinoa
- juice of 1 lemon
- zest of 1 lemon
- 1 garlic clove minced
- 1/2 cup olive oil
- 1/2 tsp salt
- pepper to taste
- 2 Persian cucumbers I used a mandoline, sliced
- 1 pint yellow tomatoes
- 1/2 pint Komato or other red cherry tomatoes
- 1 cup flat leaf parsley chopped small
- 1 cup kale chopped small
- 1/2 cup basil and tomato flavored feta
- Cook quinoa according to package directions, add salt to water. Do not forget to fluff with a fork after the quinoa rests for five minutes.
- Whisk the juice and zest of one lemon and garlic with the olive oil, salt and pepper.
- After quinoa has cooled add the dressing, cucumbers, tomatoes, parsley, kale and feta.