Spinach and Kale Tabbouleh
by mohanson
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INGREDIENTS
- 1/2 cup quinoa
- Kosher Salt ; to taste
- black pepper ; to taste
- 6 cups Baby spinach & Kale ; stemmed
- 1/2 cup fresh mint
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 1 clove garlic ; chopped
- 1 bunch green onion ; chopped
- 1 pint grape tomatoes ; halved
- 1/2 english cucumber ; chopped
INSTRUCTIONS
Cook quinoa per directions
In food processor, combine spinach/kale and mint and process until finely chopped
In a large bowl, whisk together the lemon juice, olive oil, garlic, and 1/4 teaspoon of salt & pepper.
Add quinoa & other ingredients and toss to combine.
NOTES
mohanson
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (197g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 171 | ||
| Calories from Fat: 49 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.4g | 7 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 50.3mg | 2 % | |
| Potassium 515.1mg | 14 % | |
| Total Carbohydrate 27.2g | 8 % | |
| Dietary Fiber 4.3g | 17 % | |
| Sugars, other 23g | ||
| Protein 5.7g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 171
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