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Vegan tabouleh with kale

Vegan tabouleh with kale
Living the Green Life
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Vegan tabouleh with kale

Living the Green Life

I ate Tabouleh for the first time in Antwerp last month. I had no idea what I was going to be served but as it was the only vegetable choice on the menu the choice was made quickly. Googled quickly (a parsley salad), because I don't like unexpected surprises! I am not the biggest fan of parsley. But hey, I have been able to get used to so many different, new flavors since in vegetable food. This should also work! A large plate with lots of greens, pomegranates and bulgur was the vegan tabouleh and it was really tasty! So I had to try this at home. Tabouleh comes to Lebanon and the basic ingredients for this recipe are parsley, bulgur, mint, onion, lemon and olive oil. I started working on this, but my version has become something different than the standard Lebanese tabouleh. In my variant I use quinoa (that seems not to be the intention) and together with the parsley I also use kale! Nevertheless, the end result is great and this is highly recommended!

Macros(per serving)

826Kcal

Fat

34% (31 g)

Protein

12% (24 g)

Carbs

54% (113 g)

87 g Net, 26 g Fiber

Rate

Ingredients

Servings

Quinoa
100 g
Kale
200 g
Pomegranate seeds
75 g
Shallots
12 piece
Orange (the juice)
1 piece
Olive oil (extra vierge)
1 12 Tbsp
Apple cider vinegar
12 Tbsp
Fresh parsley
1 hand
Fresh thyme
12 Tbsp
Himalayan salt
12 tsp

Instructions

Difficulty

Easy

Prep time

15 min

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Details

Allergens

Fruit, Citrus

Diet

Vegetarian, Vegan

Course

Lunch, Dinner

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