{"id":1810,"date":"2011-02-18T09:35:40","date_gmt":"2011-02-18T17:35:40","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1810"},"modified":"2011-02-21T08:54:22","modified_gmt":"2011-02-21T16:54:22","slug":"kale-and-red-quinoa-tabbouleh","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/kale-and-red-quinoa-tabbouleh","title":{"rendered":"kale and red quinoa tabbouleh"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"P1040872\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/P1040872-350x233.jpg\" alt=\"\" width=\"350\" height=\"233\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong> kale and red quinoa tabbouleh<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">serves 8-10<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">1 cup red quinoa<br \/>\n1 1\/2 cups water<br \/>\n1 teaspoon kosher salt<\/span><\/p>\n<p><span style=\"color: #999999;\">2 cups blanched kale (tuscan and curly), stems removed, finely chopped<\/span><\/p>\n<p><span style=\"color: #999999;\">1 red onion, diced brunoise<br \/>\n3 tablespoons fresh Italian parsley, minced<br \/>\n3 tablespoons finishing olive oil<br \/>\n2 tablespoons lemon zest<br \/>\n2 tablespoons fresh lemon juice<br \/>\n<\/span><span style=\"color: #999999;\">1 teaspoon fleur de sel (or as needed)<br \/>\n<\/span><span style=\"color: #999999;\">1\/2 teaspoon X\u00e9r\u00e8s or Spanish vinegar (Vinagre de Jerez)<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cook Quinoa<\/span>.\u00a0 Gently rinse quinoa until water is clear.\u00a0 Bring salted water to a boil.\u00a0 Add quinoa.\u00a0 Simmer uncovered about 20 minutes until all of the water has been absorbed.\u00a0 Remove from heat and cover with a lid.\u00a0 Fluff quinoa with a fork and let it come to room temperature. \u00a0 You will yield about 2 cups of quinoa.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Blanche Kale<\/span>.\u00a0 Place kale in a pot of salted, boiling water for 2 minutes (place a lid smaller than the pot or something equally heavy on top of the kale to submerge it if it rises above the water line). Remove kale from the boiling water and plunge in an ice bath.\u00a0 Drain and dry well. Finely chop.\u00a0 You should yield 2 cups.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Combine Ingredients.<\/span> Combine kale, onion, parsley, olive oil, zest, lemon juice, salt, vinegar, and quinoa.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Adjust Seasoning<\/span>.\u00a0 Season to taste with salt (you may need more salt, depending upon how salty your quinoa water was).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Serve.<\/span> Serve chilled.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1816\" title=\"tab close up\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tab-close-up-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tab-close-up-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tab-close-up-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>kale and red quinoa tabbouleh stats: serves 8-10 what you need: 1 cup red quinoa 1 1\/2 cups water 1 teaspoon kosher salt 2 cups blanched kale (tuscan and curly), stems removed, finely chopped 1 red onion, diced brunoise 3 tablespoons fresh Italian parsley, minced 3 tablespoons finishing olive oil 2 tablespoons lemon zest 2 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[339,18,343,340],"tags":[385,386,21,384],"class_list":["post-1810","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-recipes","category-snacks-and-treats","category-starters","tag-kale","tag-quinoa","tag-salad","tag-tabbouleh"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1810"}],"version-history":[{"count":6,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1810\/revisions"}],"predecessor-version":[{"id":1817,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1810\/revisions\/1817"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}