Kale and Quinoa Tabbouli #SundaySupper

Preparation 30 min Cook Time 20 min Total Time 0:50
Serves 4     adjust servings


  • 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.
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