Sunday, August 3, 2014
Boy, I love a colorful dish. And it's a good thing that this was supposed to be served cooled, because I was photographing it till the sun went down. (That is not a figure of speech.)
It's cool. It's crunchy. And, wonderfully enough, it fits in with the vegetarianism I'll be trying for the next month. I'm hoping to re-inspire myself in the kitchen, and to spend some time getting more ambitious with ingredients. My ambition has fallen away!
Here we have a dish that's fairly simple: a little chop-chop-chop with the various ingredients, cook your quinoa and let it cool, and then toss it all in a simple dressing.
But the variety of ingredients and the hushed beauty of how they tumble across the plate...it's the perfect summer dish, I think. One you'll want to eat in the evening light with a chilly, crisp vino. Anyway I'm getting silly just staring at these colors again. Try it out for yourself!
Kale Tabbouleh (adapted from the glorious Food52)
Yield: 4–6 servings.
1/2 bunch curly kale
1 bunch flat leaf parsley
1/2 cup quinoa
1 pint grape tomatoes, halved lengthwise
2 Persian cucumbers, diced
1/4 red onion, diced
Juice from two limes
1/4 high-quality extra-virgin olive oil
1. Cook quinoa according to package directions. Set aside to cool.
2. Meanwhile, wash the parsley and kale and pat dry. For each, chop off stems, then slice into 3/4-inch ribbons. Rotate bunch clockwise, then repeat process. Slice until greens are very finely diced, but do not form a paste.
3. In a large bowl, combine tomatoes, cucumbers, and red onion. Add parsley and kale. Drizzle in lime juice, olive oil, salt, and pepper. Add quinoa and toss until fully combined.