Tropical Quinoa Tabbouleh

With Kale, Toasted Cashews, and a Maple-Lime Dressing

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Vegetarian
A note about serious food allergies

This beloved Middle Eastern dish gets a gluten-free, tropical makeover with the swap of quinoa (cooked in sweet pineapple juice!) for the bulgur; kale in place of parsley; and a mélange of tangy fruits, toasted cashews, and an irresistible maple-lime dressing in place of the usual suspects. You may be inclined to call this a salad, but whatever you call it, one taste will have you coming back for seconds and thirds. Go ahead and indulge in this low-calorie dish! (Pro tip: it makes an even better next-day lunch.)

In Your Box (serves 2)

  • 7 oz. Kale
  • 12 oz. Canned Crushed Pineapple
  • 1 Navel Orange
  • 1 Red Onion
  • 5 Parsley Sprigs
  • 2 Mint Sprigs
  • 1 Lime
  • ¾ cup Quinoa
  • 2 fl. oz. Apple Cider Vinegar
  • 1⅖ fl. oz. Breakfast Syrup
  • 1½ oz. Cashews
  • Nutrition (per serving)

  • Calories
    601
  • Carbohydrates
    91g
  • Fat
    13g
  • Protein
    13g
  • Sodium
    57mg
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Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Small Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Remove kale ribs and finely chop. Drain pineapple chunks, reserving the juice. Peel and section navel orange. Zest one half. Other half, seed and cut sections into a dice. Peel and cut red onion into a fine dice. Finely mince parsley and mint. Halve lime, zesting one half.

  • Step 2 - Cook the Quinoa
    2

    Cook the Quinoa

    Bring a medium pot with quinoa, ¼ cup of the pineapple juice (reserving the remaining juice), 1½ cup of water, juice of half the lime, and a dash of salt to a boil. Cook for 15-20 minutes or until all juice is absorbed.Once tender, fluff with a fork, remove from heat, and allow to chill in the refrigerator. Season with a pinch of salt and pepper.

  • Step 3 - Prepare the Dressing
    3

    Prepare the Dressing

    In a clean mixing bowl, combine apple cider vinegar, any remaining pineapple juice, maple syrup, juice of half the lime to taste, and a pinch of salt and pepper. If dressing is too strong or too thick, add 1-2 Tbsp. water as desired.

  • Step 4 - Toast the Cashews
    4

    Toast the Cashews

    In a dry small pan, add the cashews and toast over medium heat for 2-3 minutes. Cashews are done when they emit a roasted aroma and are lightly browned. Remove from pan and set aside.

  • Step 5 - Massage the Kale and Assemble the Tabbouli
    5

    Massage the Kale and Assemble the Tabbouli

    Add kale and red onion (to taste) to the dressing and use clean hands to massage dressing into the kale to remove kale’s bitterness. Massage for about 1 minute. Allow kale to marinate with onion in dressing for 10 minutes to tenderize. Add the dressing, kale, and onion to the cooled quinoa. Add toasted cashews, mint, parsley, diced orange, pineapple chunks, and lime and orange zest to taste to the mixture.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon a serving of tabbouleh on a plate or into a shallow bowl. Add a dash of salt and pepper to taste (sea salt and freshly cracked black pepper works best). Garnish with any remaining lime and orange zest, as desired.