This version of tabbouli is packed with nutrients and protein. I have also been told it is better tasting than traditional tabbouli. It's quicker to make too because kale is easier to wash, trim and chop than parsley.
2 small bunches of kale or 1 large bunch (10 stalks or 8 cups loosely packed)
10 green onions
2 medium sized tomatoes
1/2 cup lemon juice from fresh lemons
1 Tbspextra virgin olive oil
1 1/2 tsp salt
Cayenne or black pepper to taste
1/4 cup uncooked quinoa
1/2 cup water
Put quinoa and water in a small pot. Bring to boil. Let simmer covered for 10 minutes or until all water is absorbed and you can see the rings on the quinoa. Allow to cool.
Chop kale fine by bunching it up with your hand and then cutting. Rotate your cutting board 90 degrees and bunch and cut again. (See video).
Chop the tomatoes and green onions.
Put the kale, green onions, tomatoes, and quinoa in a large bowl and mix. Add the olive oil, lemon juice, salt and pepper and mix well.