PP Cilantro, Parsley and Kale Tabouli

Chef: Denise Kling-Pelto, PBNSG Culinary Curator

Makes: 12-14 c

Prep Time: 45 min

INGREDIENTS

• 1 bunch cilantro

• 1 bunch curly parsley

• 1 bunch kale

• 4-6 mini cucumbers, diced small

• 12 oz cherry/grape tomatoes, ¼ ed or 2 Roma tomatoes diced

• 1 red onion diced

• 1 can sliced water chestnuts

• 1 c quinoa (I use try color, but any will do)

• 2 c vegetable broth

• Oil-free favorite dressing. (I use an oil-free Italian made with white beans.)

DIRECTIONS

1. In a medium-size pot place rinsed quinoa (important to rinse to eliminate any bitter taste) and 2 c of vegetable broth. Bring to a boil and then simmer for about 25 min. (Until all liquid is absorbed.) Fluff with a fork and allow to cool.

2. While the quinoa is cooking: Take out a very large bowl. Place cilantro, parsley, and kale (take off all rubber bands and ties). Place in cold water with a cup of ice cubes. Let sit. De-stem all three greens and place them into another large bowl. Take a handful of the green mixture and roll up and then chop a technique called “Chiffonade”. Chiffonade' is a slicing technique in which leafy green vegetables, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. You can also use a food processor. Make sure you shake off all excess water.

3. Wash the cucumbers and dice small. Add to greens.

4. ¼ cherry/grape tomatoes or diced Roma tomatoes. Add to greens

5. Dice the red onion. Add to greens.

6. Small dice the water chestnuts. Add to greens.

7. Mix well with a large spoon.

8. Add cooled quinoa. Mix well.

9. Place in storage containers and refrigerate. Tabouli lasts about a week.

TIPS

1. I make a meal out of the Tabouli by adding Cannellini beans or tofu.

2. Refreshing side dish, too.

Denise is PBNSG's Culinary Curator and a Transitions Instructor, a Food for Life instructor, and received a finished her Certified Holistic Nutrition Consultant degree from the American College of Health Care Sciences. She loves exploring new whole plant-based creations. She and her husband Marty have supported PBNSG and its goals since 2014.