Kale Quinoa Tabouli

Thursday September 20, 2012

Elemental Custard

There are some things that mystify me.

For instance, automobile climate control. One second it's too hot, you turn on the air and it becomes too cold. Maybe I'm just too high-maintenance.

I also don't understand how my headphones manage to tangle themselves into a giant mass of spaghetti.

Or the question which plagues us all... who killed Mr. Body? Was it Ms. Peacock in the kitchen with the whisk? I can never get it right, maybe it was the spatula...

C'est la vie. Let's eat some kale and quinoa tabouli. Because no pita sandwich is complete without it. And more to the point- I'm running out of things to do with kale. The garden looks like it will be producing copius amounts way past Christmas, so I need to start stepping up my game. It could always make great stocking stuffers? My friends are scowling at me if they are reading this.

Let's make tabouli healthier! Let's sneak kale in. Let's not tell anyone. And while we're at it- let's switch up the bulgur for quinoa. C'est magnifique. (Two french phrases in one post? It must be all the kale im eating- I like to think it is making me smarter).

Get smart- Eat your vegetables.

Recipe: Kale Quinoa Tabouli


1 bunch fresh parsley chopped fine
4 leaves kale chopped fine
1/2 cup mint leaves chopped fine
1 small red onion diced fine
1/2 red bell pepper diced fine
1 yellow tomato or ~10 fresh yellow baby tomatoes diced
2-4 tbsp finely diced sundried tomatoes
1/4 fennel bulb diced fine (optional)
1/2 cup cooked quinoa

zest of 1 lemon
2 tbsp lemon juice
1 tbsp olive oil


Combine all the ingredients in a bowl. Pour the lemon juice and olive oil over top and sprinkle with lemon zest. Toss to combine and serve with lovely fresh homemade pitas!


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