Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad

One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through.

This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty.

Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma.

Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon

Makes 6 to 8 servings

Ingredients:
• 1/2 cup quinoa
• 2 cups finely chopped dinosaur kale
• 1 cup finely chopped fresh flat-leaf parsley
• 1 pint cherry tomatoes, halved (or quartered if large)
• 2 Persian cucumbers or 1/2 English cucumber, diced
• 1 shallot, minced
• 1/4 cup lemon juice (ideally fresh squeezed)
• 1/4 cup excellent quality extra virgin olive oil
• Kosher salt
• Toasted pita bread, for serving (optional)

Instructions:
1. Cook the quinoa as directed, then set aside to cool.
2. In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.
3. Serve with the toasted pita, if you like.