Kale and Quinoa Tabouli Salad

All the bright flavors you expect in a Tabouli Salad, plus super-healthy kale and gluten-free quinoa are in this recipe!

This makes a big batch that keeps well for several days – great for meal prep and make-ahead lunches!

– red quinoa – kale – flat leaf (Italian) parsley – tomato – onion – fresh mint

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

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

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Pour dressing over kale mixture and stir until thoroughly combined.

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

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Alternately, you can refrigerate this tabouli, covered, for several days.

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Swipe up for full recipe!

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