Inspired by the traditional Middle Eastern tabbouleh, this dish puts a modern twist on the classic by substituting quinoa for bulgur wheat, creating a gluten-free and vegan alternative. With the addition of kale and cherry tomatoes, it brings a refreshing flavor to the table, and the best part—it’s incredibly easy to make.

Quinoa serves as an excellent replacement for bulgur wheat, offering a gluten-free option rich in folate, zinc, magnesium, iron, fiber, and protein. Kale contributes beta-carotene, vitamin C, flavonoids (quercetin and kaempferol), and polyphenols, providing a boost to our immune systems. Meanwhile, cherry tomatoes bring a wealth of vitamins A, C, and E, along with B vitamin folate, and essential minerals like calcium, manganese, phosphorus, and potassium. Packed with carotenoids such as lycopene, beta carotene, and lutein, they not only protect our eyes and hearts but also show promise in reducing the risk of certain cancers.

This dish is a delightful fusion of health and flavor, showcasing the vibrant goodness of its ingredients.Serve this tabbouleh on a plate with some hummus and pita bread, top it with some chicken or fish, or eat it as is for a wonderful and healthy meal.