Sep 26 2016

Quinoa Kale Tabbouleh

by Kathryn Budig




When I was growing up, my mother used to make tabbouleh, and I remember thinking it was “icky healthy food.” I’ve since realized that tabbouleh can be phenomenal. This recipe is high in flavor and nutrition, replacing bulgur wheat with gluten-free and protein-packed quinoa. Dig in!



Quinoa Kale Tabbouleh


1 cup white quinoa, soaked for 15 to 20 minutes and drained

2 cups veggie broth

1 tablespoon ghee

1 teaspoon sea salt

1⁄4 cup olive oil juice of 2 lemons

1 preserved lemon, diced

1 cup cherry tomatoes, quartered

1 English cucumber, diced

1⁄4 cup curly parsley, cut into chiffonade

7 green onions, slivered

1⁄4 cup basil, cut into chiffonade

1⁄4 cup mint, cut into chiffonade

2 tablespoons tarragon, chopped

2 cups dinosaur (lacinato) kale, cut into chiffonade


In a large saucepan, bring the quinoa, veggie broth, ghee, and sea salt to a boil. Stir well, reduce the heat to low, and cover. Cook for 15 minutes or until fluffy.

In a small bowl, whisk together the olive oil, lemon juice, and preserved lemon and set aside.

Combine the cooked quinoa with the remaining ingredients, pour the dressing over all, and mix well.


Recipe taken from Kathryn Budig’s book, Aim True.











photo: Lesley Unruh

styling: Cynthia Groseclose