Simone’s Kale & Quinoa Tabouli Salad


1 cup quinoa (try Woolies Macro brand tri-colour if available)

2 cups chicken stock

1 teaspoon Moroccan Seasoning

Half a bunch of fresh kale leaves, stems removed and chopped coarsely.

Half a large red capsicum chopped

3 shallots sliced thinly

¼ cup dried cranberries

1 large cucumber, halved, deseeded , and finely chopped

Half a punnet of cherry tomatoes halved

Half a bunch of fresh basil roughly chopped

Half a cup of chopped walnuts, toasted *

3 tablespoons of extra virgin olive oil

Zest of one lemon

Juice of one lemon

Salt & Pepper to season

*TIP Place walnuts in microwave on kitchen paper and cook for approx 1 min – cook all nuts this way rather than cooking in oil in a frypan



Place quinoa in stock, add Moroccan season and cook according to instructions until light and fluffy. Set aside with lid on saucepan so that any remaining water is absorbed.

Place oil, lemon and zest, and rest of ingredients in a bowl and toss to combine.

Add cooked quinoa, toss and serve warm or cold.

Great as a meal or a side dish. Add tuna for extra protein as a complete meal.