Almond Kale and Quinoa Tabouleh

Almond Kale and Quinoa Tabouleh

Indulge in a vibrant fusion of flavors with our Almond Kale and Quinoa Tabouleh, a modern twist on a beloved Middle Eastern classic. This refreshing salad combines the hearty texture of red quinoa with the nutrient-rich crunch of kale, shredded cabbage, and sweet peppers. Diced apples add a touch of sweetness, perfectly complemented by the nutty flavor of toasted almonds and the rich, crispy chickpeas.

The dish is brought together with a zesty Italian vinaigrette, enhancing each ingredient’s unique taste. Fresh mint and a squeeze of lemon juice add a burst of freshness, making every bite delightful and invigorating. This wholesome tabouleh is not only visually appealing with its vibrant colors but also packed with flavors and nutrients, perfect for a light yet satisfying meal.


  • Sweet peppers - 1/2 Cup
  • Chickpeas, deep fried until golden brown - 1/2 Cup
  • Apples, diced 1/2 " - 1/4 Cup
  • Sliced almonds, toasted - 2 Tbl
  • Italian vinaigrette - 2 1/2 Oz.
  • Cabbage, shredded - 1 Cup
  • Red quinoa, cooked - 1 Cup
  • Fresh mint, torn - 2 Tbl
  • Kale, ribs cut out and cut into 1" - 2 Cups
  • Fresh Lemon - 1 Each

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  1. Mix all the ingredients together except for the mint and almonds and combine well.
  2. Place the kale and cabbage on the base of the serving plate. Place the remainder of the ingredients on top of the greens creating some height.
  3. Sprinkle the fresh mint and sliced almonds over the top of the entire salad and finish with a squeeze of 1 whole fresh lemon.

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