Kale Tabbouleh

Kale Tabbouleh is a nutritious twist on the traditional Lebanese salad, incorporating hearty kale for a boost of flavor and protein. This refreshing dish is perfect as a light meal or a side, packed with fresh herbs and a zesty lemon dressing.

Ingredients

• Kale - 200 grams, stems removed and finely chopped
• Quinoa - 100 grams, rinsed
• Cherry tomatoes - 150 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Parsley - 30 grams, finely chopped
• Mint - 15 grams, finely chopped
• Lemon juice - 30 ml
• Olive oil - 20 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa thoroughly under cold water, then cook it in a pot with 200 ml of water. Bring to a boil, then reduce to a simmer and cook covered for about 15 minutes or until the water is absorbed. Remove from heat and let it cool.
2. While the quinoa is cooking, prepare the kale by finely chopping it and massaging it with a pinch of salt to soften it. Set aside.
3. In a large bowl, combine the cooked quinoa, chopped kale, cherry tomatoes, cucumber, red onion, parsley, and mint.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss everything together until well combined. Adjust seasoning to taste.
6. Serve immediately or let it chill in the refrigerator for 15 minutes to enhance the flavors.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A, C, and K from kale and herbs.
• High in protein and fiber from quinoa, promoting satiety.

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