Tabouli (pronounced tuh-BOO-lee) is a Middle Eastern grain salad traditionally made from cracked wheat (also called bulgur). Here, we’re using quinoa—which is the protein-rich seed of a plant in the grass family—because we like its texture and flavor, but feel free to use 2 cups of any cooked grains you like.
- Cutting board
- Sharp knife (adult needed)
- Measuring cups
- Measuring spoons
- Small pot with lid
- Large bowl
- 6 kale leaves, cleaned, pulled from their stems, and finely chopped
- 2 cups cooked quinoa
- 2 large ripe tomatoes, cored and diced
- 1 English cucumber (the plastic wrapped kind), quartered lengthwise and thinly sliced
- 3 scallions, roots trimmed off, green and white parts chopped
- 1 tablespoon dried mint (from 1herbal mint tea bag) or 1/2 cup fresh mint leaves, chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice or red wine vinegar
- 1 teaspoon salt
- Put the kale in the bowl and add the still-warm quinoa. Mix until the kale has wilted.
- Add the remaining ingredients and mix well. Taste the tabouli. Does it need another pinch of salt or an extra squeeze of lemon? If so, add it and taste again.
- Serve right away or cover and refrigerate up to overnight.