MAKES 4 SERVINGS
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
1 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.
2 In a small bowl, whisk together the olive oil, lemon juice, and preserved lemon and set aside.
3 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