Kale Tabbouleh Recipe
Recipe By Honest Cooking
4.2
29 Rating -
Rate
Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Kale Tabbouleh Recipe
- 1/2 bunch Kale stems removed and finely chopped
- bunch Smallof fresh parsley stems removed and chopped
- bunch Smallof fresh cilantro stems removed and chopped
- bunch Smallof fresh mint stem removed and chopped
- 1/2 cup Pomegranate seeds
- 1/2 cup Cooked Quinoa
- 1/4 cup Dried apricots chopped
- 1/4 cup Olive oil
- 1 Tb pomegranate molasses
- 1 Tb balsamic vinegar
- 1/2 teaspoon Honey or agave to keep it vegan
- 1/2 teaspoon Dijon mustard
- 1/2 Clementine zest + juice
- 0.13 teaspoon Sumac
Nutrition
value
value
1124
calories per serving
70 g Fat21 g Protein101 g Carbs22 g FiberOther
Current Totals
- Fat70g
- Protein21g
- Carbs101g
- Fiber22g
MacroNutrients
- Carbs101g
- Protein21g
- Fiber22g
Fats
- Fat70g
Vitamins & Minerals
- Calcium435mg
- Iron12mg
- Vitamin A1365mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9385mcg
- Vitamin B120mcg
- Vitamin C161mg
- Vitamin E13mg
- Copper2mcg
- Magnesium196mg
- Manganese2mg
- Phosphorus392mg
- Selenium10mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking