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Kale & Quinoa Tabbouleh
Servings: 6
Prep time: 15

If you have extra cooked quinoa on hand in your fridge, this tasty update to classic tabbouleh is a great way to repurpose it. Quinoa is a perfect substitute for couscous. It looks similar, is almost as easy to cook, but brings complete protein to the salad, giving it a heftier nutrition punch. Tossed with the superfood kale and our spicy mustard vinaigrette, as here in this Kale & Quinoa Tabbouleh, you’ll have a quick and easy, nourishing meal.

Preparation

1. Combine all ingredients. Toss with dressing 15 minutes before serving.


Ingredients:

  • 2 cups chopped kale leaves
  • 1½ cups cooked Basic Quinoa
  • ½ cup chopped roasted almonds
  • ½ cup roughly chopped dates
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped red onion
  • 1 recipe Basic Mustard Vinaigrette

Nutritional Information

Calories

283 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

5 g

Carbohydrates

45 g

Sugar

13 g

Fiber

6 g

Protein

9 g

Sodium

76 mg

*per serving


Ann's Tips and Tricks

Add the chopped herbs and onion to the vinegar plus a pinch of salt, mix well and let it sit for a few minutes. Use the vinegar mixture, herbs and all, to make the dressing.

 


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