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


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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.


Yields 4

Kale and Quinoa Tabbouli #SundaySupper

30 minPrep Time

20 minCook Time

50 minTotal Time

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  • 1/2 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
  • 1/4 cup marcona almonds
  • 2 tablespoons crumbled feta (optional)
  • For the vinaigrette:
  • 1/4 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
  • 1/4 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.






Sandwiches and Wraps


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