Quinoa Tabbouleh With Kale
A light and healthy gluten free salad.
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Servings: 6
Calories: 337kcal
Ingredients
- 1 cup rinsed quinoa
- juice of 1 lemon
- zest of 1 lemon
- 1 garlic clove minced
- ½ cup olive oil
- ½ teaspoon salt
- pepper to taste
- 2 Persian cucumbers I used a mandoline, sliced
- 1 pint yellow tomatoes
- ½ pint Komato or other red cherry tomatoes
- 1 cup flat leaf parsley chopped small
- 1 cup kale chopped small
- ½ cup basil and tomato flavored feta
Instructions
- 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.
Nutrition
Calories: 337kcal | Carbohydrates: 27g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 369mg | Potassium: 703mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2276IU | Vitamin C: 46mg | Calcium: 133mg | Iron: 3mg
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