Name: Quinoa Tabbouleh With Kale
Prep time: 10 min
Yield: 6
Ingredients: 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 (sliced (I used a mandoline)); 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

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This Quinoa Tabbouleh with Kale is full of fresh seasonal goodness. It lasts well in the fridge and can be used for meal prep. {gluten free}

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.

Need More Salads in Your Life?

Enjoy!