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Kale Quinoa Tabbouleh

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by Nathalie
Step by step recipe - 20 Min
February 4, 2019

“The greatest wealth is health”

This Kale and Quinoa Tabbouleh is inspired by the classical Israeli Tabbouleh salad that is served in any cafe or restaurant in the county. To adjust it to our German ingredients I added kale and replaced tomatoes (high histamine) with bell pepper. I’m a huge fan of using lots of fresh herbs in salads. I can’t imagine a salad without it anymore! When I used to live in Germany I feel that fresh herbs were mostly used as a garnish but not fully integrated into a dish. I have no idea why because fresh herbs make any salad so much more interesting and delicious. If you want you can drizzle some Tahini on top which makes it more filling and creamy.

I feel we tend to eat way too little greens on a daily basis so I hope I can inspire you to eat more of it with this super easy and delicious kale and quinoa salad. You can prepare the salad in the evening and pack it up for next days lunch. The kale leaves get extra delicious if they are marinated in the sauce for a little bit.



Serves 2
Cooks in 20 Minutes
Difficulty Easy


60 g quinoa
70 g kale
1 handful parsley, fresh
1 handful coriander, fresh
1/2 handful mint, fresh
1 small cucumber
1 small bell pepper
2 tbsp pomegranate seeds
to taste salt
2 tbsp olive oil
shot apple cider vinegar


Place the quinoa in a small pot and add 100 g hot water and a bit of vegetable broth powder. Cook until all the water is absorbed and set aside.

Wash the kale and remove from stem. Chop into small pieces and place into a big bowl. Chop the herbs and dice the bell pepper and cucumber. Add everything to the bowl. Sprinkle pomegranate seeds on top and add the quinoa. Add the dressing and mix well.


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