Quinoa Tabouli

By Jeanette Bronée, Path for Life
June 30, 2014
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Author Notes: Quinoa is a favorite of mine. This little sprout is supercharged with protein and is actually a complete protein, though most consider it grain. Mixed with kale and cucumber it is both light and packed with super powers. Jeanette Bronée, Path for Life

Serves: 1


  • 3/4 cup pre-cooked and chilled quinoa
  • 1 pinch sea-salt
  • 1/4 cup cucumber
  • 1 dash freshly ground pepper

Marinated Kale

  • 1/2 cup Curly Kale
  • 1 teaspoon Sea-Salt
  • 1 tablespoon Mirin or brown-rice vinegar
  1. Use pre-cooked quinoa. To cook takes 25 min. Rinse well, add to a pot and add water. Use 1 cup of water per 1/2 cup of quinoa and a pinch sea-salt. Bring to a boil and then lower to a simmer. It is cooked when the little tail of the sprout is opened up.
  2. Wash and finely chop the kale. Put it in a stainless steel or glass bowl. Drizzle the sea-salt and vinegar over it and massage well with your hands.
  3. Chop the cucumber into small chunks and mix with the quinoa and kale in a bowl. Add olive oil, sea-salt and pepper to taste.
  4. Fill it all in a glass and turn the glass over onto a plate to serve.

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