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Kale Quinoa Tabbouleh Salad on a square white plate with cucumbers and lemons in the background

Kale Quinoa Tabbouleh Salad

This kale tabbouleh with quinoa packs a healthy high-protein, low carb punch

Course Salad, Side Dish
Cuisine American, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 396 kcal
Author Betsy Life

Ingredients

  • 1 cup quinoa cooked
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 5 cups kale stems removed, finely chopped
  • 4 mini cucumbers cut into 1/2 inch slices
  • 1 pint cherry tomatoes halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions thinly sliced

Instructions

  1. In a small bowl whisk together lemon juice, garlic, olive oil and pepper.
  2. In a large bowl combine cooked quinoa, kale, cucumbers, tomatoes, parsley, mint and scallions. Drizzle with dressing and toss to coat.
Nutrition Facts
Kale Quinoa Tabbouleh Salad
Amount Per Serving (1 g)
Calories 396 Calories from Fat 270
% Daily Value*
Fat 30g46%
Sodium 84mg4%
Carbohydrates 27g9%
Sugar 4g4%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.