Kale & Quinoa Tabbouleh | Cook For Your Life

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Kale & Quinoa Tabbouleh

Name: Kale & Quinoa Tabbouleh
Prep time: 15

(6 votes, average: 4.50 out of 5)

15 min prep

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)

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Nutrition Facts

Calories

326 cals

Fat

13 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

45 g

Sugar

13 g

Fiber

6 g

Protein

9 g

Sodium

230 mg

Directions

Combine all ingredients. Then toss with vinaigrette dressing at least 15 minutes before serving.
To make the mustard vinaigrette: Spoon all ingredients into a jar. Shake until completely blended and smooth.
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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society