This recipe is a clash of civilizations. Traditional tabbouleh is a Middle Eastern bulgur salad, packed with fresh herbs, garlic and chopped vegetables and coated with lemon and olive oil. This version wanders south of the American border with a rendition that substitutes quinoa for the bulgur and adds corn, red pepper, and cilantro. Shredded kale joins in the fun adding flavor and healthy heft. This salad makes a great light main course and a substantial side that goes well with grilled meat, chicken and fish. For a complete vegetarian option, substitute the chicken stock for water, and taste to adjust for additional seasoning.
Southwestern Quinoa and Kale Tabbouleh
Serves 4 to 6
1 cup quinoa
1 1/2 cups chicken stock (or water)
1 teaspoon salt
1 corn cob, husked
1 red bell pepper, stemmed and seeded, cut into 1/4-inch dice
1 large carrot, peeled and finely grated
1 large garlic clove, minced
2 cups shredded kale leaves
1/2 cup chopped Italian parsley
1/2 cup chopped cilantro
1 tablespoona extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon hot sauce (or ground cayenne)
1/2 teaspoon freshly ground black pepper
Rinse the quinoa under cold water and drain. Place in a medium saucepan with the chicken stock (or water) and the salt. Bring to a boil, then cover and simmer until the quinoa releases it’s tail (germ) and the liquid is absorbed. Transfer to a large bowl and cool.
Cut the kernels off of the corn and add to the quinoa. Add all of the remaining ingredients and stir to combine. Taste for seasoning. Serve immediately or cover and refrigerate for up to 4 hours.