Winter Tabbouleh
recipe

A colorful and delicious winter salad that combines quinoa, mandarins, and pomegranate seeds. Perfect for fans of a light meal or side dish.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 1 cup quinoa
- 2 cups water
- 1/2 cup fresh parsley, chopped
- 1 cup baby kale
- 2 mandarins, peeled and chopped
- 1/2 cup pomegranate seeds
- 2 tablespoons olive oil
- 1/2 cup mandarin juice
- Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water and place it in a pot with the water. Cook for about 15 minutes until the quinoa is tender and the liquid is absorbed. Let it cool.
2. Chop the parsley and chop the baby kale.
3. In a bowl, combine the cooled quinoa, parsley, kale, mandarin pieces, and pomegranate seeds.
4. Prepare the vinaigrette by mixing the olive oil and mandarin juice. Season with salt and pepper.
5. Pour the vinaigrette over the salad and gently mix.
6. Serve immediately and enjoy!
Nutritional Information (per serving):
Calories: 220 kcal
Protein: 6 g
Carbohydrates: 35 g
Fat: 8 g
Fiber: 5 g

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