Kale & Quinoa Tabbouleh | Recipes | Cook For Your Life
Kale & Quinoa Tabbouleh

Kale & Quinoa Tabbouleh

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5 out of 5 stars (based on 10 reviews)

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 and is...


  • ¾ taza de quinoa
  • 1 ½ tazas de agua
  • Pizca de sal
  • 2 tazas de hojas de kale, picadas
  • ½ taza de almendras tostadas, picadas
  • ½ taza de dátiles, picados en trozos grandes
  • 2 cucharadas de menta fresca, picada (opcional)
  • 2 cucharadas de cebolla roja, picada

Mustard Vinaigrette:

  • 2 tablespoons Dijon mustard
  • Pinch of salt and freshly ground black pepper, to taste
  • 3 tablespoons white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon cold water (optional)
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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. In a sieve, rinse the quinoa a few times and drain well. In a thick-bottomed pot, bring the washed quinoa and water to a boil and with a pinch of salt. Cover and reduce heat to a simmer. Cook for 20 minutes or until the spiral around the quinoa seed has come loose and the quinoa is tender but still chewy. If there is any remaining water, drain. Allow the quinoa to cool.
  2. To make the vinaigrette, add the Dijon mustard, vinegar, olive oil, water, salt and pepper to a jar. Cover and shake until completely blended and smooth.
  3. Combine the kale, quinoa, almonds, dates, mint and red onion. Add vinaigrette to the kale mixture and toss at least 15 minutes before serving.

Chef Tips

To de-stem kale, grab a stalk of kale, hold it upside down by the stem with one hand and place the pointer or middle finger and thumb of your other hand around the stem just above the leaves at the base. Pull your fingers along the stem, tearing the leaves off.

Chop the kale leaves into ribbons to soften quicker and more evenly.

Homemade dressing contains much less sugar and preservatives than store-bought bottled dressings.

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