Gluten-Free Quinoa Tabbouleh with Kale

Quinoa takes the place of bulgur in this tabbouleh. It has a nutty flavor that blends wonderfully with kale. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

cup uncooked quinoa

1 1/2

cups water

1/2

teaspoon salt

1/2

cup lemon juice

clove garlic, finely chopped

tablespoons olive oil

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)

green onions, thinly sliced (2 medium)

1 1/2

teaspoons black pepper

can (19 oz) chick peas or garbanzo beans, drained, rinsed

bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)

tablespoons crumbled chèvre (goat) cheese

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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.

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.