In this fresh take on a Middle Eastern staple, quinoa replaces the traditional bulgur to add even more protein to this satisfying dish. The tabbouleh-inspired salad is loaded with marinated cucumbers, baby kale, and tons of fresh herbs, all in a bright lemon vinaigrette. Enjoy this salad on its own for a light lunch, or pair with your favorite protein for a delicious, nutritious dinner.
Nutritional facts
Protein
9g
Carbs
44g
Calories
400kcal
Fat
21g
Ingredients
Salt, Garlic, Extra Virgin Olive Oil, Mint, Dill, Prepared Horseradish, Black Pepper, Honey, White Wine Vinegar, Kosher Salt, Lemon Juice, Quinoa, Kale, Cucumber, Italian Parsley
Reviews
4.1
Based on 16 reviews
Guinevere · 09/18/24
Maritza · 09/16/24
very fresh ... it was ok
Imani · 08/30/24
Joshua · 08/29/24
Patsy · 08/29/24
Tell us more about it
Imani · 08/29/24
Fine
Patsy · 08/25/24
I loved everything in this salad, I would not change a thing. Great light lunch or light dinner for me. I added shards of baked sesame pita chips as croutons. I would order this salad as a meal every week if I could afford it.
Maritza · 08/17/24
Very bland!
Kelly · 08/12/24
Patricia · 08/09/24
Daniel · 08/06/24
This was very good, and the dressing makes it all work
Phyllis · 08/02/24
Joshua · 08/01/24
Jamie · 07/31/24
I loved this meal. It was delicious, filling, and enough for me as dinner. I sprinkled pieces of baked sesame pita chips on top as croutons. I would order it every week if I could afford to order from CU every week.
Maritza · 07/28/24
I loved this meal. It was delicious, filling, and enough for me as dinner. I sprinkled pieces of baked pita chips as croutons. I would order this meal every week if I could afford to order from CU every week.
Maritza · 07/28/24
Needed more sauce, and you can’t call it tabbouleh without tomatoes
Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.
