Skip to content

Superfood Tabouli

Brought to you by Chloe Collins


2 cups quinoa, cooked and cooled
1 cup kale, finely chopped
1/2 cup cucumber, chopped
2 tomatoes, chopped
2 green shallots, chopped
2 cups fresh parsley, finely chopped
1/4 cup extra-virgin olive oil
2-3 tbsp fresh lemon juice
3/4 cup fresh mint leaves
1 pinch himalayan pink salt and pepper
Palm sized protein serving- 4 chicken breast or thigh fillets, cooked


  1. In a large bowl toss the cooked quinoa, cucumber, tomato, kale, shallots, parsley and mint leaves. Place in the fridge for at least 30minutes before serving
  2. In a jar combine the olive oil, lemon juice, salt and pepper and shake well.
  3. Just before serving pour over the dressing and toss well. Garnish with extra mint leaves.
  4. Top with palm sized protein of choice- red meat, chicken, fish or quality tofu.

About the Author

Chloe Collins a Clinical Nutritionist with a special passion in women’s hormonal health. She is on a mission to empower women with the correct information so that they can make the best possible decisions about their own body and health. Chloe is the host of a women’s health podcast called Chloe’s Clinic where she has vulnerable and important conversations. She has created a range of powerful online programs & eBooks for the purpose of making a positive impact in women’s lives worldwide.