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.