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.
- 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.