How is everyone doing? It’s the third week of January and I am feeling surprisingly at ease in most areas of my life. I have consciously been keeping things simple, which is exactly how this Kale & Quinoa Tabbouleh Salad came to be. I crave Greek food almost every day (check out my Big Fat Greek Bowl and Falafel Tabbouleh Greek Salad for more food destinations to the Mediterranean.) I long to travel there, which is probably why I turn to the Mediterranean for food inspiration. If you can’t get there in person, what else can take us on a trip to an exotic destination better than food? I enjoy the tangy flavors in Greek food, and am satiated by the freshness of the plant-based ingredients. I feel healthy, yet satisfied every time I eat it. The ingredients in this Kale & Quinoa Tabbouleh Salad are simple, inspired by a traditional tabbouleh salad, but I took several liberties, such as using green onion instead of white onion, quinoa instead of bulgur, and curly kale instead of parsley. I also added some cucumber for crunch.
With 2017 underway and 3 weeks into the new year, I have to say that I have been very successful in getting my diet back on track, and purging myself of all of the holiday food and drink I consumed. One of my keys to success has been batch cooking snacks, soups, and salads on Sundays to keep me fed all week long when things get busy. This Kale & Quinoa Tabbouleh Salad is a great salad to make ahead. The toughness of the kale stands up well over a couple of days so you don’t have to worry about it getting soggy. For seasoning, I only used fresh lemon juice and my favorite Greek seasoning blend from Penzey’s Spices, to keep things calorie friendly and low-fat. I added chickpeas for an extra protein boost. Top it with avocado for an extra treat!
- 1 cup of quinoa
- 1 pint cherry tomatoes, halved
- 1/2 seedless cucumber, chopped
- 1/4 cup green onions, sliced
- 1 bunch curly kale, chopped
- 1 can chickpeas, drained and rinsed
- Juice of 1 lemon
- 2-3 tablespoons Greek seasoning blend
- 1. Rinse the quinoa and cook according to package directions.
- 2. Once cooked, fluff and cool.
- 3. Once cooled, add in the rest of the ingredients. Stir well to combine.
If you make the quinoa in advance, you can have this salad ready in 15 minutes. I show you how in my latest YouTube video below.
I’d love to hear what you think of this salad. Please tell me in the comments below. If you need a little help with your healthy eating goals for 2017, sign up for my 21-Day Vegan Diet Makeover online class at DailyOM, where I am teaching people how to meal plan, prep, cook and eat for healthier living. I would love you to join me. It’s never too late to join! Click the image below for details and registration information.
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