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Quinoa Tabbouleh With Kale

Fresh and easy this Quinoa Tabbouleh will become your favorite.
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Course: Salad
Cuisine: American
Diet: Gluten Free
Keyword: salad, quinoa, tabbouleh, mediterranean
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 265kcal
Author: Karen Kelly

Ingredients

  • 2 cups cooked quinoa
  • 1 cup Persian cucumbers diced
  • 1 pint yellow tomatoes
  • 1/2 pint Komato or other red cherry tomatoes
  • 1 cup flat leaf parsley chopped small
  • 1 cup kale chopped small

Dressing

  • juice of 1 lemon
  • zest of 1 lemon
  • 1 garlic clove minced
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • pepper to taste

Instructions

  • Whisk all dressing ingredients in a small bowl.
  • In big bowl add the quinoa, vegetables and herbs. Top with dressing and toss gently.
  • Serve or store for meal prep.

Nutrition

Calories: 265kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Sodium: 231mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2167IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 3mg
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