This Quinoa Tabbouleh with Kale is full of fresh seasonal goodness. Add cucumbers, tomatoes, lots of parsley and a fresh lemon dressing. {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 meal prep 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 for any meal. It's gluten free, full of protein and pairs well with just about any vegetable. Clean eating at its best.
Need More Salads in Your Life?
Enjoy!
Quinoa Tabbouleh With Kale
Ingredients
- 2 cups cooked quinoa
- 1 cup Persian cucumbers diced
- 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
Dressing
- juice of 1 lemon
- zest of 1 lemon
- 1 garlic clove minced
- 1/2 cup olive oil
- 1/2 tsp salt
- pepper to taste
Instructions
- Whisk all dressing ingredients in a small bowl.
- In big bowl add the quinoa, vegetables and herbs. Top with dressing and toss gently.
- Serve or store for meal prep.
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