Kale and Quinoa Tabbouli #SundaySupper

Kale and Quinoa Tabbouli, loaded with crisp, cool vegetables and a minty lemon-apple cider vinaigrette is perfect for picnicking!


Let’s go on a picnic! The theme of this week’s Sunday Supper is one of my very favorites. For as long as I can remember, picnics have been a huge part of my summers. When I was a kid, we packed a picnic every week and went to free concerts on the lawn of some of the old mansions along the Hudson River. It was always one of the highlights of my week.

One of my most memorable Fourth of July’s was when I was living in DC. We  headed away from the crowds on the Mall and brought a picnic to Wolf Trap, where we listened to the NSO and watched fireworks. It was fantastic.

Now, we try to make it out the Tanglewood to listen to the BSO at least a few times every summer. And yes, we always pack a picnic. It’s just the thing to do.


The tabbouli salad is one of my favorite things to bring along. It holds up well (it doesn’t get soggy like green salads) and it tastes even better at room temperature than it does chilled. It’s full of ingredients that always taste great when you’re out in the hot sun, like cucumbers, tomatoes, mint, and lemons. Scattered throughout the salad are marcona almonds – one of the most delicious nuts I’ve ever come across. They’re pricy, but well worth the splurge (I’ve found that most stores have them, but they’re not by the other nuts so they can be tricky to find – look for them by the “fancy” cheeses or near the olive bar.)

Kale and Quinoa Tabbouli works on it’s own as the main component of your meal, but it’s also great served on the side of falafel (shown above, recipe to come soon) or even with a sandwich.

Basically, it’s perfect.


5.0 from 4 reviews
Kale and Quinoa Tabbouli #SundaySupper
Prep time
Cook time
Total time
Serves: 4
  • ½ cup quinoa, rinsed well
  • 1 cup water
  • 2 plum tomatoes, seeded and diced
  • 1 cucumber, seeded and diced
  • 1 cup kale, sliced into ribbons
  • sea salt
  • ¼ cup marcona almonds
  • 2 tablespoons crumbled feta (optional)
For the vinaigrette:
  • ¼ cup fresh lemon juice (about 1 juicy lemon)
  • 2 tablespoons apple cider vinegar
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh mint
  • ¼ cup olive oil
  1. Add the quinoa and water to a small saucepan and simmer for 15 minutes. Cover and remove from heat; let sit 5 minutes.
  2. In a small mixing bowl, combine the cooked quinoa, tomatoes and cucumbers. Cover and refrigerate at least 30 minutes.
  3. Meanwhile, prepare the vinaigrette by mixing together the lemon juice, vinegar, shallot, garlic, and mint. Whisk in the olive oil. Season with sea salt to taste.
  4. Just before serving, sprinkle the kale with a little sea salt. Massage the salt into the kale for 2-3 minutes, or until the kale softens. Stir the kale, almonds, and feta (if using) into the tabbouli. Pour the dressing over the salad and mix to combine.
Nutrition Information
Calories: 268 Fat: 18.4 Carbohydrates: 22.5 Fiber: 3.7 Protein: 6.2






Sandwiches and Wraps


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  1. I have yet to give in to the kale phase, but you are making it too difficult not to try. Your recipe sounds so delicious.

  2. Just loving adding kale to salads, this looks like such a yummy one for a picnic!!

  3. I’ve never really liked tabbouli because of the parsley. You just gave me an awesome option, I never thought of subbing kale. Thanks so much!

  4. What a perfect picnic salad! I know I’d like this quinoa version even better than the classic!

  5. This salad sounds absolutely scrumptious!!

  6. This looks so great Lauren. This is exactly the kind of thing I crave when temps are in the 90s. I would definitely pack this on a picnic, or pack it every day of the week for lunch. Bookmarking this one to try soon!

  7. I like that this salad wont get soggy like ones with leafy greens on them.

  8. Tabbouleh is one of my all time favorite salads. I like mine with quinoa too! Adding kale is a great idea.

  9. This would put my nutrition school alumni to shame :-)

  10. So many wonderful ingredients packed into this beautiful dish!

  11. Great summer salad and way to sneak some kale in. 4th of July in D.C. sounds very memorable!

  12. Everyone heads into the city for fireworks so it is always so great to head OUT! I love your perfect 4th of July picnic. I might just use it as inspiration for my own picnic. And I’ll definitely need to bring this tabbouli!

  13. Mmmm… Tabbouli! Love this recipe!

  14. This looks great. I’m always searching for new picnic basket recipes.

  15. This recipe has me written all over it- I love kale and quinoa! I love picnics, too. Gotta take advantage of the sunshine while it lasts!

  16. What a delicious and healthy salad. Love all the flavors and the crunch form the almonds.

  17. Tabbouli is a great picnic salad. The kale addition makes it extra healthy, too!

  18. I love everything about this!!

  19. Fun to say. Fun to eat!

  20. This would definitely be the perfect picnic dish. I have tons of kale in my garden right now, so this is going on the menu this week.

  21. Wonderful, healthy, happy. Love your vinaigrette!

  22. These are some amazing flavors! It looks wonderful!

  23. What a vibrant delicious looking salad! Great combo!

  24. Kale seems to be everywhere now! The texture of this salad looks pretty neat!

  25. I’m bringing this to my next picnic. Sounds delicious!

  26. I love grain salads! This sounds perfect for a picnic!

  27. Delicious and healthy! YUm!

  28. I love this, would actually be perfect to make up a big batch and eat for lunch during the week. Pinning for later.

  29. It sounds yummy. have never had Tabbouli

  30. Tabbouli is definitely a salad I crave all the time during the summer! In fact, I have a cucumber in the fridge that needs using up, so I might just whip up a batch tonight!

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