Kale and Quinoa Tabouli Salad

Kale and Quinoa Tabouli Salad
Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon @ Bay Area Bites


  • 1/2 cup quinoa
  • 2 cups finely chopped dinosaur kale
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1 pint cherry tomatoes, halved (or quartered if large)
  • 2 Persian cucumbers or 1/2 English cucumber, diced
  • 1 shallot, minced
  • 1/4 cup lemon juice (ideally fresh squeezed)
  • 1/4 cup excellent quality extra virgin olive oil
  • Kosher salt
  • Toasted pita bread, for serving (optional)


  1. Cook the quinoa as directed, then set aside to cool.
  2. In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat.
  3. Season with salt and pepper.
  4. Serve with the toasted pita, if you like.

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