Happy Wednesday! I hope you're having a great week and planning to do something fun this weekend. I'm really looking forward to this weekend because I'm going to Mexico! It's the first time I'm going since I moved here, so it will be really nice to get away for the weekend.
I'm not sure about you, but I don't like to cook in the summer. I also don't really like eating warm food unless it's grilled. I usually end up making a lot of salads and smoothies, but tend to get sick of them. I've been planning to make kale and quinoa tabouli for a while now to try something different, and I finally got around to it, so wanted to share the recipe with you.
Tabouli is traditionally made with bulgar, and replacing it with quinoa makes it gluten free and provides more protein and fiber. This recipe is really easy to make, is great to meal prep for the week, is perfect to bring to a pot luck, and can be served as a side dish or as a main meal. It's healthy, contains lots of vegetables, protein, fiber, healthy fats, is vegan, vegetarian, gluten free, and low fodmap.
Serves about 2-3 if using as a main meal
1 cup of cooked quinoa
about 2 cups chopped kale
about 3-4 tbsp chopped mint
juice from 3 lemons
about 1/4 cup garlic infused olive oil (or regular olive oil and minced garlic)
salt and pepper to taste
Once the quinoa is cooled, mix that, the kale, tomatoes, and mint together in a bowl. Mix the lemon juice, olive oil, salt and pepper in a separate bowl. Then toss with the kale and quinoa mixture.
It's really that easy to make. You can vary the ingredients with this too. This is just what I had. You can also play with the dressing a little bit by using less lemon juice. You can also add more quinoa if you like. Traditional tabouli has parsley and green onions in it in addition to these ingredients. I didn't add them to mine though because I don't really like them. You can add them per your taste.Traditional tabouli also has more mint, so you can add more fresh mint also.
I hope you enjoy it!