It seems like just yesterday I picked up our CSA basket, but already a week has passed and I am getting excited about tomorrows delivery.
Last week we received a new character in the basket, brocoli leaves. I had already planned to make a tabouleh with the fresh parsley, so I tried using the brocoli leaves as wraps. They turned out quite nice, just make sure you trim the centre vein out as it is a little tough. The tabouleh is made with quinoa instead of the traditional cracked wheat. This allows it to be gluten-free and also adds tons of protein. I still had a half a kohlrabi in the fridge, so that went in too, giving it a wonderfully fresh, crisp texture.
You can use this as either a side or a main course.
Garden Fresh Quinoa Tabouleh Salad
Serves 4 – 8
- 1 cup quinoa rinsed
- 1 1/2 cups cold water
- 1/2 kohlrabi finely diced
- 2 large tomato’s finely diced
- 1 bunch parsley chopped
- 1/2 red onion finely diced
- 1 red pepper finely diced
- 2 cloves garlic grated or finely minced
- Juice of 1 lemon
- salt and black pepper to taste
Place quinoa and water in medium pot and bring to a boil. Reduce heat to low, cover and cook until water has been absorbed and the “little tails” can be seen on the quinoa. Remove from heat and let cool.
Add cooled quinoa and all other ingredients together in a large bowl. Stir to mix completely. Taste and add more lemon juice if needed.
This can also be served as a “raw vegan” dish by omitting the quinoa. You could replace with finely grated cauliflower if you like, but it is equally tasty without.