The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Collard Green and Quinoa Tabbouleh

Ingredients

1 cup cooked quinoa, at room temperature

2 cups finely chopped fresh flat-leaf parsley

2 cups finely chopped collard greens (stems removed)

4 plum tomatoes, seeds and core removed and finely diced

½ cup finely diced red onion

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1½ teaspoons kosher salt

1 teaspoon freshly cracked pepper

½ teaspoon ground allspice

1 tablespoon finely chopped mint

Directions

Combine all ingredients in a large mixing bowl and stir until blended. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld prior to serving, or cover and refrigerate up to 2 days.

Print Recipe