Superfood Green Tabbouleh Recipe


2 cups cooked rainbow quinoa, completely cooled
1 cup finely chopped kale
½ cup diced cucumber
1 large tomato, chopped
2 green onions, sliced
½ bunch fresh parsley, chopped
¼ cup olive oil
2-3 Tbsp. fresh lemon juice (approx 1 lemon)
1 garlic clove, pressed
salt and pepper
fresh mint leaves, chopped

  1. In a large bowl, toss together quinoa, kale, cucumber, tomato, green onion, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, and garlic. Pour over the salad and toss to combine. Season with salt and pepper to taste.
  3. Chill the salad for at least 30 minutes up to overnight. Before serving, sprinkle with chopped mint leaves.

Original recipe visit: Superfood Green Tabbouleh @

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