Kale and quinoa tabbouleh
Ingredients
- 1/2 bag kale
- 2 cups cooked quinoa
- 1 cup cherry tomatoes
- 2 cups cucumber cut into small slices
- 1 cup parsley
- 1 cup mint
- 1 red onion
- 2 tbsp flaked almonds
- 1 cup pomegranate seeds
- 5 tbsp olive oil
- 1 clove garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1 lemon juice and zest
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Servings:
Instructions
- Cook the quinoa according to the instructions (or buy ready to use quinoa in a bag)
- Remove the stems from the kale and break up the leaves. Add two tablespoons of oil to the kale and either massage firmly with your hands, or place in a plastic food bag and knead until the kale has reduced in size by half and is vibrant green.
- Finely chop the onions, tomatoes, cucumber and herbs. Mix with the kale and quinoa.
- In a small frying pan, heat the flaked almonds until toasted.
- In a small bowl, combine 3 tbsp of olive oil with the crushed garlic, cinnamon, cayenne pepper cumin and juice and zest of the lemon. Mix well and pour over the tabbouleh.
- Stir well and add the almonds and pomegranates.
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