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(5 votes, average: 4.40 out of 5)
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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
- 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 (optional)
- 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.
