Mung Beans Tabbouleh🥗
Edible Gardens · plants · Recipe

Mung Beans Tabbouleh🥗

PlantsandBeyond

Vegan Tabbouleh option for a Hearty Lunch

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Boil or steam 1 cup of dry Mung Beans in 3 cups of vegetable broth.

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(If allergic to Lentils, add 1 cup of quinoa or couscous)

 

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Quinoa

 

 

 

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Chopped veggies with Quinoa, as an alternative

Add prepared cooked beans to the organic chopped salad:

  1. 1 Bunch of Parsley
  2. 1/2 cup of Mint Leaves
  3. 1 Yellow Pepper
  4. 6 baby or plain Red Tomatoes
  5. 4 Persian Cucumbers
  6. 1 bunch of Green Onions
  7. Salt and Pepper to taste
  8. Olive oil
  9. 1 whole lemon
  10. Concentrated pomegranate sauce to taste
  11. Mix all and Bon Appetit 🍽
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Yum Yum

 

Love, Health, and Peace to all.
Luda@PlantsandBeyond🌱

All photographs belong to Luda @PlantsandBeyond.com

 

Published by PlantsandBeyond

Green Plants Based Living and Gardening

32 thoughts on “Mung Beans Tabbouleh🥗”

  16. Pingback: Edible Viola Flowers – Plants and Beyond

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