Flavorful Tabouli without Oil

Chef: Denise Kling-Pelto, PBNSG Culinary Curator

Makes: 18 c

Prep Time: 1 ½ hrs

INGREDIENTS

• 1 bunch kale

• 1 bunch cilantro

• 1 bunch curly parsley

• 1 bunch flat Italian parsley

• 2 can sliced water chestnuts, small diced (whole can work, also)

• 1 lg clam shell “Wonder” variety tomatoes, ¼-1/6 cut

• 6-8 mini cucumbers small diced

• 1 red onion diced small

• 1 c quinoa, I use a blend of red and white

• 1 ¾-2c vegetable broth for quinoa

DIRECTIONS

1. Soak herbs and kale in ice-cold water. (I add one tray of ice cubes.) Rinse well (you will be amazed how much debris is on these greens!)Destem all.

2. Shred and then pulse all the herbs together until greens are finely chopped with a food processor, or chop, chop with your favorite knife.

3. Cook quinoa in 2 c vegetable broth according to package directions.

4. Cut all the rest of the ingredients as designated above.

5. Fluff cooled quinoa. Add to the veggie mix.

6. Mix all the ingredients well.

7. Serve plain or with your favorite oil-free dressing.

8. Lasts in the refrigerator for 5-6 days.

TIPS

1. I prepare this much tabouli for my husband and me. We eat about 2 c of this a day. If you want to make less, cut the ingredients in half.

2. I add plant-based protein by topping with my favorite beans or cubed extra firm tofu. for a complete meal.

Denise has completed her Certified Holistic Nutrition Consultant degree from The American College of Healthcare Sciences, certificates in Plant‐Based Nutrition and Healthy Heart from Colin Campbell’s Center for Nutrition Studies, and became a vegan chef through the NaturalKitchen Cooking School & Rouxbe Cooking School. She taught Food for Life classes for PCRM and PBNSG Transitions & Advanced Transitions classes. Denise shares whole plant-based culinary treasures as PBNSG’s Culinary Curator.