Name: 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

Collard Green and Quinoa Tabbouleh — Photo by Andrea Behrends

Yields
4-6 servings

from Matt Moore of Nashville, Tennessee

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

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

Collard Green and Quinoa Tabbouleh

Ingredients

Directions

Recommendations for You