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Natural Awakenings Tampa Florida

Green Tabbouleh

Tabbouleh salad

DivyaAlter & Rachel Vanni

This salad is very colorful and fresh-tasting. The vibrant greens flecked with red, orange and black vegetables, as well as the white quinoa, paint an image of a righteously healthy bowl. For variety, add steamed vegetables such as beets and sunchokes [artichokes], or raw cucumbers or jicama.


Yield: 4 servings

cup white quinoa, washed and drained

¼ tsp plus a pinch salt, divided

½-inch fresh ginger, peeled and chopped

6 fresh curry leaves

½ green Indian or Thai chile, seeded (optional)

1 bunch kale (about ½ lb), washed, stems removed and torn into smaller pieces

1 tsp olive oil

Tiny pinch asafoetida [Indian spice]

¼ cup finely diced carrots

2 or 3 red radishes, diced

2 Tbsp celery, finely diced

¼ cup pitted black olives, chopped

¼ cup toasted pine nuts or walnuts

2 Tbsp fresh parsley leaves

1 Tbsp fresh mint leaves



2½ Tbsp olive oil

2 Tbsp fresh lime juice

1 tsp salt

¼ tsp freshly ground black pepper


In a medium saucepan, bring three cups of water to a boil over medium-high heat, then add the quinoa and one-quarter teaspoon of the salt. Cook uncovered for 12 to 15 minutes until a little tail-shoot separates from the seed. Drain. Spread on a plate or tray to let the quinoa cool completely.

In a food processor, finely chop the ginger, curry leaves and chile. Add the kale leaves and pulse until they are finely chopped but not pasty.

In a 10-inch skillet, heat the olive oil over low heat. Add the asafoetida, food-processed kale and carrots. Sauté for about three minutes, until the kale wilts but is still vibrant green and the carrots are softer but still crunchy. Season with a pinch of salt and set aside to cool.



In a small bowl, whisk together the olive oil, lime juice, salt and black pepper. Toast the pine nuts or walnuts in a small skillet on low heat. Move them frequently in the pan until they turn slightly golden in color. Transfer the nuts to a small bowl and let them cool completely.



In a large bowl, combine the quinoa, kale and carrot mixture, radishes, celery and olives. Just before serving, drizzle the dressing over the tabbouleh and toss to mix. Serve at room temperature and garnish each bowl with pine nuts, parsley and mint.


Recipe and photo courtesy of Chef Divya Alter from her cookbook, Joy of Balance (Rizzoli, 2022).

This article appears in the July 2024 issue of Natural Awakenings.

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