Vegan Kale Tabouli Salad Recipe
This is a classic Middle Eastern tabouli with a twist! This superfood kale tabouli salad is loaded with so much flavour and only takes minutes to make – perfect for a light lunch!
To whip up this tasty salad, all you need is a pan, a couple of bowls and a set of salad tongs!
Here’s a great tip: If you want to prepare the tabouli ahead of time, don’t add the dressing until just before you’re ready to serve to keep it fresh!
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Rating:
Total Time: 25 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 30 30 g dry quinoa
- 62.5 62.5 ml boiling water
- a bunch of kale, sliced
- 0.5 0.5 small onion, peeled and finely diced
- 0.5 0.5 lemon juiced
- 0.5 0.5 Tbsp extra-virgin olive oil
- a handful of chopped flat parsley
- 50 50 g sun-dried tomatoes, chopped
- a pinch of salt
Method
Method
- Cook the quinoa according to the packet instructions.
- Heat some of the oil in a pan on a medium heat. Add the kale and salt and sauté until the kale changes colour to a brighter shade of green. Transfer to a large bowl and
leave to cool. - Pour the lemon juice into a small bowl and tip in the onion. Leave to marinade a little.
- Combine the quinoa, parsley and tomatoes with the kale, mixing thoroughly.
- Add olive oil to the lemon juice and onion, then whisk and pour into the kale and quinoa mix. Toss all of the ingredients together and serve immediately.
Need dinner in a hurry? Check out these 15 Easy Vegan Meals you can make in 15 minutes or less!
