Tuesday, November 2, 2010

Kale/Quinoa Tabouli

This post title reads like a parody of vegan cooking.

Rinse 1 cup white quinoa three times. Simmer in two or three cups of water until tender and the seed embryos pop out.

Chiffonade the heck out of two cups of (destemmed) dinosaur kale, one cup of Italian parsley, and 1/2 cup mint leaves.

Drain and cool the quinoa. Mix the chopped greens and the quinoa with two cloves diced garlic, the juice of two lemons, a healthy dash of salt, and 1/4 cup olive oil.