Almond Kale and Quinoa Tabouleh
Indulge in a vibrant fusion of flavors with our Almond Kale and Quinoa Tabouleh, a modern twist on a beloved Middle Eastern classic. This refreshing salad combines the hearty texture of red quinoa with the nutrient-rich crunch of kale, shredded cabbage, and sweet peppers. Diced apples add a touch of sweetness, perfectly complemented by the nutty flavor of toasted almonds and the rich, crispy chickpeas.
The dish is brought together with a zesty Italian vinaigrette, enhancing each ingredient’s unique taste. Fresh mint and a squeeze of lemon juice add a burst of freshness, making every bite delightful and invigorating. This wholesome tabouleh is not only visually appealing with its vibrant colors but also packed with flavors and nutrients, perfect for a light yet satisfying meal.
Ingredients:
- Sweet peppers - 1/2 Cup
- Chickpeas, deep fried until golden brown - 1/2 Cup
- Apples, diced 1/2 " - 1/4 Cup
- Sliced almonds, toasted - 2 Tbl
- Italian vinaigrette - 2 1/2 Oz.
- Cabbage, shredded - 1 Cup
- Red quinoa, cooked - 1 Cup
- Fresh mint, torn - 2 Tbl
- Kale, ribs cut out and cut into 1" - 2 Cups
- Fresh Lemon - 1 Each
Preparation:
- Mix all the ingredients together except for the mint and almonds and combine well.
- Place the kale and cabbage on the base of the serving plate. Place the remainder of the ingredients on top of the greens creating some height.
-
Sprinkle the fresh mint and sliced almonds over the top of the entire salad and finish with a squeeze of 1 whole fresh lemon.
