Kale had an enormous media exposure the last few years. Scientists and health freaks found out that Kale is actually consider a Superfood. Kale has more iron than beef, more calcium than milk and ten times more vitamin C than spinach, wow it is truly a Superfood! And as you may know, I’m a sucker of all things carrying the name Superfoods. During the hype of this amazing mysterious new vegetable, I did some research and the results were, least to say surprising. It turns out that this super veggie is a common vegetable called Boerenkool in The Netherlands. We can have plenty of Boerenkool during the Winter seasons! We prepare it in a mashed potato dish paired with traditional Dutch sausage and gravy; ‘Boerenkool met Worst.’ Although Kale was a known vegetable to me, however the new ways of eating and preparing Kale is inspiring. You can eat it raw in salads or make chips out of it. Both are great ways to consume Kale if you ask me. I love salads and therefore tabbouleh is also one of my favorites. The traditional tabbloueh is made of bulgur and parsley. In this version I replaced it with quinoa and kale. It’s healthy and hearty, you will absolutely love it.


Quinoa Kale Tabbouleh

2 servings or as 4 side dishes

  • 4 big chunks of fresh kale, finely chopped without the stems
  •  1 cup of organic quinoa
  • 8 black olives, sliced
  • 1/2 lemon juice and zest
  • 1/3 cup dried cranberries
  • 1 scallion / spring onion finely chopped
  • 1/4 cup sunflower seeds
  • sea salt and pepper to taste
  • 1 tablespoon of virgin olive oil
  • strips of seasoned seaweed  for garnish


Rinse and cook the quinoa according to the instructions on the package. Normally i double the water, so for 1 cup of quinoa, i add 2 cups of water. Put on high heat and move to low when start to boil. In the meantime wash the kale chunks and remove all stems. You can keep the stems for juicing if you want. Chop the kale finely and place it in a medium sized bowl. Chop the rest of the ingredients and add this to the bowl together with the kale. When quinoa is cooked, throw away excessive liquid and add quinoa to the bowl together with the rest. Mix everything well and season to taste with salt, pepper and oil.