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Quinoa & Kale Tabouli With Apples and Sumac Onions
This one's on repeat play at our place - we can't get enough of the sweet crunch of apples paired with hearty kale and toasted walnuts. Swap out the quinoa with cracked bulgar wheat for a more traditional take on tabouli, but whatever you do, don't skimp on the sumac onions. Sumac, a Middle Eastern spice made from the ground berries of the sumac bush, is tart and tangy - like lemon but with a depth of flavor that's all its own.
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Ingredients
- 4 c kale, finely chopped (sub with Choy Sum or Broccoli leaves)
- 1 apple, diced
- 1 lemon
- 1 small red onion, diced small
- 1/2 c walnuts, toasted & chopped
- 2 tsp sumac
- 1 c quinoa, cooked
- 2 tsp red wine vinegar
- 1/2 c olive oil
- to taste salt
Instructions
Step 1
Place red onion in a small bowl and toss with vinegar and a pinch of salt. Set aside.
Step 2
Place kale, quinoa, apples, and walnuts in a large bowl. Drizzle with olive oil and squeeze lemon over all. Season with a pinch of salt and toss until thoroughly combined.
Step 3
Pile salad on a serving platter or in a big serving bowl and top with sumac onions.