passover-cook for your life- anti cancer recipes

Home > Recipes > Sides > Kale & Quinoa Tabbouleh

Kale & Quinoa Tabbouleh

Name: Kale & Quinoa Tabbouleh
Prep time: 15

(5 votes, average: 4.40 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

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

For the Salad
2 cups chopped kale leaves
1½ cups cooked Basic Quinoa
½ cup chopped roasted almonds
½ cup roughly chopped dates
2 tablespoons chopped mint (optional)
2 tablespoons chopped red onion
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)

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

326 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

8 g

Carbohydrates

45 g

Sugar

13 g

Fiber

6 g

Protein

9 g

Sodium

229 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 you like, you can 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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.