Quinoa Tabouli

 

Quinoa Tabouli

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.
Prep Time 30 mins
Total Time 30 mins
Servings 6 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Small pot with lid
  • Large bowl

Ingredients
 

  • 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

Instructions
 

  • 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.
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