Quinoa Tabbouleh recipe with Kale and Cherries
Add some leafy green and antioxidant variety to your traditional tabbouleh. Quinoa adds a complete plant-based protein, kale is rich with different antioxidant from parsley, and cherries are an anti-inflammatory powerhouse!
Servings: 4 servings
- 1 bunch kale thick center stems removed, leaves measuring about 3 cups packed
- 3 Persian cucumbers finely chopped
- 2 cups cherries pitted and chopped
- ½ small red onion finely chopped
- 1 cup cooked quinoa
- juice from 1 whole lemon, about ¼ cup plus more as needed
- 1 teaspoon salt plus more as needed
- ¼ cup olive oil
- optional: ground black pepper
Very finely chop kale leaves, pieces about the size of pumpkin seeds. Place chopped kale in a large mixing bowl. Add half the lemon juice and half the salt. Lightly massage the lemon juice and salt into the kale leaves to further break down the kale.
Add chopped cherries, cucumber, red onions, and quinoa to bowl. Add remaining lemon juice and salt. Toss ingredients together, then drizzle with 2 tablespoons of the olive oil.
Taste and add more lemon juice, salt, and/or olive oil. Season with fresh cracked black pepper if you're into that.
Leftovers can be stored in an airtight container in the refrigerator for one day. After a day, the tabbouleh will not be bad, but the kale and cucumbers will be soggy.