Collard Green and Quinoa Tabbouleh

Photo by Andrea Behrends

Great for lucky New Years Eve or an alternative way to get those healthy greens on the table, collard green or kale tabbouleh with quinoa showcases storied Lebanese and Mediterranean dishes right alongside Southern staples.

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4-6 servings

  • 1 cup cooked quinoa, at room temperature
  • 2 cups finely chopped fresh flat-leaf parsley
  • 2 cups finely chopped collard greens (stems removed)
  • 4 plum tomatoes, seeds and core removed and finely diced
  • ½ cup finely diced red onion
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • ½ teaspoon ground allspice
  • 1 tablespoon finely chopped mint
  1. Combine all ingredients in a large mixing bowl and stir until blended.
  2. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld prior to serving, or cover and refrigerate up to 2 days.
  • from Matt Moore of Nashville, Tennessee

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