Kale and Quinoa Tabouli Salad

All the bright flavors you expect in a Tabouli Salad, plus super-healthy kale and gluten-free quinoa! Makes a big batch that keeps well for several days – great for meal prep!

It has all the flavors and textures you love, with healthy advantages you’ll feel great about!

- red quinoa - kale - tomato - onion - lemon juice - olive oil - salt

INGREDIENTS:

In a large bowl, combine cooled quinoa, kale, parsley, tomatoes, onion, and mint, stirring to mix thoroughly.

1

In a small bowl, whisk lemon juice, olive oil, salt, and pepper, making sure that the salt is completely dissolved.

2

Pour dressing over kale mixture and stir until thoroughly combined.

3

Although you can serve this immediately, we recommend that you refrigerate it for at least an hour or two to let the flavors meld.

4

We state that the yield is 10 1/2 cups, but this tabouli salad settles a bit after refrigeration, so the exact yield can vary slightly.

TIP

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