Recipe: ‘Kabbouleh’ Salad

April 13, 2015 Updated: April 18, 2015

If you’re looking for a fresh spin on a salad, try this delicious kale and quinoa infused ‘Kabbouleh’ Salad! Based on the traditional tabbouleh salad recipe, this dish is rich in protein and full of nutritious greens.

‘Kabbouleh’ Salad

1 cup cooked Living Now Foods Organic Tri-Color quinoa

Juice of 2 lemons and 2 limes
2 tablespoons of olive oil 
2 tablespoons chopped garlic
½ teaspoon of sea salt
½ cup each of chopped fresh mint, parsley
½ cup red pepper and ½ cup red onion
1 cup of kale, chopped fine

Read more about ways to eat kale 

Combine all of the ingredients above and gently stir.

Smart Tip! 

To make your kale even more tender, place chopped kale in a bowl and drizzle with ½ tsp of olive oil and ¼ tsp of sea salt. Massage oil and salt into kale leaves and allow to sit while you prep salad.

 Kathy Smart is a TV host, best-selling author, chef,  multi-award winning nutritionist, and one of Canada’s leading gluten-free experts. This article was originally published on

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*Image of “tabbouleh” via Amelia Crook/Flickr