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Quinoa Tabouli with Collard Greens | Great Performances


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Quinoa Tabouli with Collard Greens
by By Andrew Luzmore

This recipe substitutes quinoa for bulgur wheat and is a great way to use up leftover parsley and collard greens from the farm.

1 cup uncooked quinoa
1 bunch collard greens, stems removed and chopped
1/2 cup chopped parsley
1/4 cup lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons minced onion or shallot
Sea salt, to taste
Freshly ground black pepper, to taste

In a medium pot bring 2 cups of water to a simmer. Add a large pinch of salt to the water and stir in the quinoa. Cover the pot and cook on medium heat until the quinoa is tender and has absorbed all of the water, about 15 minutes. After the quinoa is cooked turn off the heat and keep it covered for an additional 10 minutes.

In a large mixing bowl add the cooked quinoa and the rest of the ingredients. Mix to combine and adjust the seasoning as needed with more salt, lemon juice, and black pepper.

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