Kale & Quinoa Tabbouleh Salad

How is everyone doing?  It’s the third week of January and I am feeling surprisingly at ease in most areas of my life.  I have consciously been keeping things simple, which is exactly how this Kale & Quinoa Tabbouleh Salad came to be.  I crave Greek food almost every day (check out my Big Fat Greek Bowl and Falafel Tabbouleh Greek Salad for more food destinations to the Mediterranean.)  I long to travel there, which is probably why I turn to the Mediterranean for food inspiration.  If you can’t get there in person, what else can take us on a trip to an exotic destination better than food?  I enjoy the tangy flavors in Greek food, and am satiated by the freshness of the plant-based ingredients.  I feel healthy, yet satisfied every time I eat it.  The ingredients in this Kale & Quinoa Tabbouleh Salad are simple, inspired by a traditional tabbouleh salad, but I took several liberties, such as using green onion instead of white onion, quinoa instead of bulgur, and curly kale instead of parsley.  I also added some cucumber for crunch.

Kale & Quinoa Tabbouleh Salad

With 2017 underway and 3 weeks into the new year, I have to say that I have been very successful in getting my diet back on track, and purging myself of all of the holiday food and drink I consumed.  One of my keys to success has been batch cooking snacks, soups, and salads on Sundays to keep me fed all week long when things get busy.  This Kale & Quinoa Tabbouleh Salad is a great salad to make ahead.  The toughness of the kale stands up well over a couple of days so you don’t have to worry about it getting soggy.  For seasoning, I only used fresh lemon juice and my favorite Greek seasoning blend from Penzey’s Spices, to keep things calorie friendly and low-fat.  I added chickpeas for an extra protein boost.  Top it with avocado for an extra treat!

Quinoa Tabbouleh Salad
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1097 calories
195 g
0 g
19 g
47 g
2 g
1043 g
658 g
15 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1097
Calories from Fat 161
% Daily Value *
Total Fat 19g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 658mg
Total Carbohydrates 195g
Dietary Fiber 20g
Sugars 15g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup of quinoa
  2. 1 pint cherry tomatoes, halved
  3. 1/2 seedless cucumber, chopped
  4. 1/4 cup green onions, sliced
  5. 1 bunch curly kale, chopped
  6. 1 can chickpeas, drained and rinsed
  7. Juice of 1 lemon
  8. 2-3 tablespoons Greek seasoning blend
  1. 1. Rinse the quinoa and cook according to package directions.
  2. 2. Once cooked, fluff and cool.
  3. 3. Once cooled, add in the rest of the ingredients. Stir well to combine.
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If you make the quinoa in advance, you can have this salad ready in 15 minutes.  I show you how in my latest YouTube video below.

I’d love to hear what you think of this salad.  Please tell me in the comments below.  If you need a little help with your healthy eating goals for 2017, sign up for my 21-Day Vegan Diet Makeover online class at DailyOM, where I am teaching people how to meal plan, prep, cook and eat for healthier living.  I would love you to join me.  It’s never too late to join! Click the image below for details and registration information.

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