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Kale & Quinoa Tabbouleh

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

If extra cooked quinoa is on hand in the fridge, this tasty update to classic tabbouleh is a great way to repurpose it. Quinoa is a perfect substitute for couscous. It looks similar, is...


  • For the Salad
  • 2 cups kale leaves, chopped
  • 1½ cups cooked Basic Quinoa
  • ½ cup almonds, chopped roasted
  • ½ cup dates, roughly chopped
  • 2 tablespoons mint , chopped (optional)
  • 2 tablespoons red onion, chopped
  • For the Mustard Vinaigrette
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cold water (optional)

Nutrition Facts


326 cals


13 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g


45 g


13 g


6 g


9 g


230 mg


  1. Combine all ingredients. Then toss with vinaigrette dressing at least 15 minutes before serving.
  2. To make the mustard vinaigrette: Spoon all ingredients into a jar. Shake until completely blended and smooth.
  3. If tasting too tart, add a little water to thin and mellow the flavor.

Chef Tips

If preferred, add the chopped herbs and onion to just the vinegar plus a pinch of salt, mix well and let it sit for a few minutes. Use the vinegar mixture, herbs and all, to make the dressing by adding the rest of the vinaigrette ingredients.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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