Kale Tabbouleh with Quinoa

I got this recipe from a good friend. I absolutely love it.

It is a refreshing and surprisingly healthy salad. You can have it as a side dish, or, for a heartier meal, throw some grilled chicken on it and enjoy! The salad can be eaten right away or kept in the fridge for up to three days. If you make it in advance, toss the salad again before serving to redistribute the juices.

Step: 1

Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

Step: 2

Starting at the leafy top, cut parsley and kale perpendicular to the stems in 1/2- or 1/4-inch cuts until you reach the point where there’s nothing left but stems. Discard stems. Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than 1/4 inch. It should be pretty fine, but you don’t want it to turn into a paste. Transfer parsley and kale to a large mixing bowl. Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.

Step: 3

Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.

Per Serving: 111 calories; protein 3.4g; carbohydrates 14.3g; fat 5.5g; sodium 28.6mg.

Product salad is one of the nicest salads to produce . It is high in body delight and water content . As fruits can make natural sugar , you can have it for eat in mornings . The sugar can will give you more energy for the 24 hours and make body fit with your get sugar producer cravings too.

Salads often get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s precisely where you’ll found the salads that may fuel weight loss.