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Photo of Quinoa kale tabouli by WW

Quinoa kale tabouli

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
This fresh side dish is packed with the usual full-flavoured ingredients of regular tabbouleh, but we’ve taken it to the next level with added nutritional benefits of quinoa and kale.

Ingredients

Quinoa

½ cup(s), (85g) tri-colour variety

Lemon juice

2 tsp

Olive oil

2 tsp

Kale

40 g, chopped

Cherry tomatoes

100 g, halved

Lebanese cucumber

½ medium, finely chopped

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Green shallot(s)

2 individual, thinly sliced

Instructions

  1. Cook the quinoa following packet instructions. Set aside to cool.
  2. Combine juice and oil in a large bowl. Season with salt and pepper. Add kale and toss to coat in dressing. Add tomatoes, cucumber, parsley, shallots and quinoa and toss to combine. Serve.

Notes

TIPS: Coating the kale leaves in oil and lemon juice helps to soften them and remove some bitterness. Store leftovers in an airtight container in the fridge for up to 2 days.