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.
Ann’s Tips and Tricks
If you are on a neutropenic diet, lightly steam the kale before shredding it. Vinegar is anti-microbial. 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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