Kale Tabbouleh With Quinoa Recipes

GLUTEN-FREE QUINOA TABBOULEH WITH KALE

Gluten-Free Quinoa Tabbouleh with Kale image

Quinoa takes the place of bulgur in this tabbouleh. It has a nutty flavor that blends wonderfully with kale.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup uncooked quinoa
1 1/2 cups water
1/2 teaspoon salt
1/2 cup lemon juice
1 clove garlic, finely chopped
2 tablespoons olive oil
1 pint cherry tomatoes, halved (2 cups)
1 1/4 cups finely chopped fresh Italian (flat-leaf) parsley (1 bunch)
3/4 cup finely chopped fresh cilantro (1 bunch)
1/3 cup finely chopped fresh mint leaves (1 bunch)
2 green onions, thinly sliced (2 medium)
1 1/2 teaspoons black pepper
1 can (19 oz) chick peas or garbanzo beans, drained, rinsed
1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
2 tablespoons crumbled chèvre (goat) cheese

Steps:

In 2-quart saucepan, toast quinoa over medium-high heat 2 to 3 minutes, stirring until grains separate. Add water and salt; heat to boiling. Cover; reduce heat to low. Simmer 10 to 12 minutes or until quinoa is tender and water is absorbed. Remove from heat. Let stand covered 10 minutes.
Meanwhile, in large bowl, mix lemon juice and garlic. While beating with whisk, pour olive oil into garlic mixture. Add tomatoes, parsley, cilantro, mint, green onions, pepper, chick peas and kale. Toss to thoroughly coat.
Fluff quinoa with fork. Add quinoa to tomato mixture. Toss to combine (the kale will wilt slightly). Sprinkle with cheese.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

QUINOA TABBOULEH WITH FETA

Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
* Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

KALE TABBOULEH

Kale Tabbouleh image

Here's the thing about tabbouleh salad: Most of the ones I've had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley's pleasing bitterness, but is far milder, which means that this tabbouleh salad didn't have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it - a dream for a raw kale devotee.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2/3 cup fine bulgur
3 tablespoons lemon juice
1 shallot, finely chopped
2 teaspoons ground cumin
1 1/4 teaspoons fine sea salt, more as needed
1/2 cup extra-virgin olive oil, more as needed
1 bunch kale, stems removed, leaves finely chopped (5 cups)
2 large ripe tomatoes, diced (about 2 cups)
1/2 cup torn mint leaves
1/2 cup diced radish
Black pepper, as needed

Steps:

Cook bulgur according to package instructions. Cool.
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 3 grams

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