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Gluten-Free Quinoa Tabbouleh with Kale

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Betty Crocker Kitchens
Updated Sep 20, 2016
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Quinoa takes the place of bulgur in this tabbouleh. It has a nutty flavor that blends wonderfully with kale.

Gluten-Free Quinoa Tabbouleh with Kale

  • Prep Time 40 min
  • Total 55 min
  • Servings 8
  • Ingredients 15
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Fluff quinoa with fork. Add quinoa to tomato mixture. Toss to combine (the kale will wilt slightly). Sprinkle with cheese.

Nutrition

230 Calories
7g Total Fat
9g Protein
32g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
60
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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