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.

The time that you’re trying to lose weight, each fit with body dinner should include protein. Protein helps build fittest , healthy eating muscles and it helps you to feel full and more filled longer. Make sure do these dinner recipes and processes to fill your plate with protein-rich foods .

Some of less eating process eat salad for dinner instead of a traditional meat and potatoes healthy . But if you’re not sure , your salad could make more fat and calories than the food you’re trying to move . Use this guide to keep a evening salad that keep your diet on track.