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5 from 2 votes

Quinoa Tabbouleh recipe with Kale and Cherries

Add some leafy green and antioxidant variety to your traditional tabbouleh. Quinoa adds a complete plant-based protein, kale is rich with different antioxidant from parsley, and cherries are an anti-inflammatory powerhouse!
Course: Salad, Side Dish
Cuisine: Mediterranean, middle eastern
Keyword: kale, mediterranean diet, quinoa, tabbouleh
Servings: 4 servings


  • 1 bunch kale thick center stems removed, leaves measuring about 3 cups packed
  • 3 Persian cucumbers finely chopped
  • 2 cups cherries pitted and chopped
  • ½ small red onion finely chopped
  • 1 cup cooked quinoa
  • juice from 1 whole lemon, about ¼ cup plus more as needed
  • 1 teaspoon salt plus more as needed
  • ¼ cup olive oil
  • optional: ground black pepper


  • Very finely chop kale leaves, pieces about the size of pumpkin seeds. Place chopped kale in a large mixing bowl. Add half the lemon juice and half the salt. Lightly massage the lemon juice and salt into the kale leaves to further break down the kale.
  • Add chopped cherries, cucumber, red onions, and quinoa to bowl. Add remaining lemon juice and salt. Toss ingredients together, then drizzle with 2 tablespoons of the olive oil.
  • Taste and add more lemon juice, salt, and/or olive oil. Season with fresh cracked black pepper if you're into that.
  • Leftovers can be stored in an airtight container in the refrigerator for one day. After a day, the tabbouleh will not be bad, but the kale and cucumbers will be soggy.
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