If extra cooked quinoa is on hand in the fridge, this tasty update to classic tabbouleh is a great way to repurpose it. Quinoa is a perfect substitute for couscous. It looks similar and is... almost as easy to cook, but quinoa is a complete plant-based protein, meaning it contains all the essential amino acids needed to support healthy cell growth and repair. This dish is also packed full of wonderful phytonutrients to help support a healthy immune system and lots of fiber to provides that feeling of fullness long after you have finished your meal. Watch the video here.
In a sieve, rinse the quinoa a few times and drain well. In a thick-bottomed pot, bring the washed quinoa and water to a boil and with a pinch of salt. Cover and reduce heat to a simmer. Cook for 20 minutes or until the spiral around the quinoa seed has come loose and the quinoa is tender but still chewy. If there is any remaining water, drain. Allow the quinoa to cool.
To make the vinaigrette, add the Dijon mustard, vinegar, olive oil, water, salt and pepper to a jar. Cover and shake until completely blended and smooth.
Combine the kale, quinoa, almonds, dates, mint and red onion. Add vinaigrette to the kale mixture and toss at least 15 minutes before serving.
Chef Tips
To de-stem kale, grab a stalk of kale, hold it upside down by the stem with one hand and place the pointer or middle finger and thumb of your other hand around the stem just above the leaves at the base. Pull your fingers along the stem, tearing the leaves off.
Chop the kale leaves into ribbons to soften quicker and more evenly.
Homemade dressing contains much less sugar and preservatives than store-bought bottled dressings.
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