Kale Tabbouleh with Quinoa Recipe

Kale Tabbouleh with Quinoa Recipe

How To Make Kale Tabbouleh with Quinoa

On the lookout for new appetizer ideas? Try this kale tabbouleh recipe. It’s deliciously refreshing and not to mention, super healthy.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • ½cupwater
  • ¼cupquinoa
  • 1bunchcurly leaf parsley
  • ½bunchcurly leaf kale
  • 2cupsgrape tomatoes,halved
  • ½English cucumber,diced
  • 1shallot,minced
  • ¼cupfresh lemon juice
  • 2tbspextra virgin olive oil,or more to taste
  • salt,to taste


  1. Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed for 15 to 20 minutes.

  2. Starting at the leafy top, cut parsley and kale perpendicular to the stems in ½ or ¼-inch cuts until you reach the point where there’s nothing left but stems. Discard stems.

  3. Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than ¼-inch. Transfer parsley and kale to a large mixing bowl.

  4. Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.

  5. Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.


  • Calories: 101.25kcal
  • Fat: 5.34g
  • Saturated Fat: 0.73g
  • Monounsaturated Fat: 3.46g
  • Polyunsaturated Fat: 0.84g
  • Carbohydrates: 12.18g
  • Fiber: 2.60g
  • Sugar: 3.45g
  • Protein: 2.97g
  • Sodium: 375.61mg
  • Calcium: 57.22mg
  • Potassium: 396.14mg
  • Iron: 1.57mg
  • Vitamin A: 151.68µg
  • Vitamin C: 46.82mg
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