Classic Middle Eastern Tabbouleh with a twist! This superfood green tabbouleh salad is loaded with SO much flavor and only takes minutes to make. Serve it as a side dish or top it with your favorite protein for a healthy lunch.
Growing up, my mom cooked quite a bit of Mediterranean/Middle Eastern dishes. Both my parents traveled to those regions of the country for work and pleasure, so a lot of the food, flavors, and ingredients of those regions was very known to us. Including tabbouleh salad. Usually made with bulgur wheat, this fresh and healthy salad offers variety of textures and flavors. It takes practically no time to prepare and tastes 100% better than the store version.
I love making this salad year round, even though, some say it’s a summer salad but I totally disagree. Just use fresh, good quality ingredients, especially tomatoes. Look for nice and plump tomatoes. I love using cocktail tomatoes. They’re slightly sweet and juicy.
So this salad. I gave traditional tabbouleh a healthier makeover. Not that it’s not already packed with good for you ingredients but I went a little further. I replaced bulgur wheat with quinoa (making it totally gluten free now), added leafy kale leaves and punch of garlic. It’s got TON of flavor, crunch, and a zesty kick! Enjoy it as is, serve it with pita chips, or top it with chicken, shrimp, or canned tuna for a complete meal.
- 2 cups cooked rainbow quinoa, completely cooled
- 1 cup finely chopped kale
- 1/2 cup diced cucumber
- 1 large tomato, chopped
- 2 green onions, sliced
- 1/2 bunch fresh parsley, chopped
- 1/4 cup olive oil
- 2–3 Tbsp. fresh lemon juice (approx 1 lemon)
- 1 garlic clove, pressed
- salt and pepper
- fresh mint leaves, chopped
- In a large bowl, toss together quinoa, kale, cucumber, tomato, green onion, and parsley.
- 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.
- Chill the salad for at least 30 minutes up to overnight. Before serving, sprinkle with chopped mint leaves.