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Gluten-Free Quinoa Tabbouleh with Kale

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Gluten-Free Quinoa Tabbouleh with Kale
  • Prep Time 40 min
  • Total Time 55 min
  • Servings 8
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Quinoa takes the place of bulgur in this tabbouleh. It has a nutty flavor that blends wonderfully with kale.

Ingredients

1
cup uncooked quinoa
1 1/2
cups water
1/2
teaspoon salt
1/2
cup lemon juice
1
clove garlic, finely chopped
2
tablespoons olive oil
1
pint cherry tomatoes, halved (2 cups)
1 1/4
cups finely chopped fresh Italian (flat-leaf) parsley (1 bunch)
3/4
cup finely chopped fresh cilantro (1 bunch)
1/3
cup finely chopped fresh mint leaves (1 bunch)
2
green onions, thinly sliced (2 medium)
1 1/2
teaspoons black pepper
1
can (19 oz) chick peas or garbanzo beans, drained, rinsed
1
bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
2
tablespoons crumbled chèvre (goat) cheese

Directions

  • 1 In 2-quart saucepan, toast quinoa over medium-high heat 2 to 3 minutes, stirring until grains separate. Add water and salt; heat to boiling. Cover; reduce heat to low. Simmer 10 to 12 minutes or until quinoa is tender and water is absorbed. Remove from heat. Let stand covered 10 minutes.
  • 2 Meanwhile, in large bowl, mix lemon juice and garlic. While beating with whisk, pour olive oil into garlic mixture. Add tomatoes, parsley, cilantro, mint, green onions, pepper, chick peas and kale. Toss to thoroughly coat.
  • 3 Fluff quinoa with fork. Add quinoa to tomato mixture. Toss to combine (the kale will wilt slightly). Sprinkle with cheese.
Tips  

If you prefer, substitute gluten-free feta or queso fresco cheese for the chèvre cheese.

Parsley and cilantro are such tender herbs, that the leaves and stalks can be chopped together for this salad.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
1g
6%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
510mg
15%
Total Carbohydrate
32g
11%
(
Dietary Fiber
6g
26%
,
Sugars
4g
)
Protein
9g
Daily Value*:
Vitamin A
120%
120%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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