Broccoli Tabouleh with Tahina

Special Equipment: box grater
Serves: 4-6

Tabouleh Ingredients

  • ¼ cup quinoa (or ¾ cup cooked quinoa)
  • 1 head of broccoli
  • ½ cup of small diced red onion
  • 1 cup of cherry tomatoes cut in half
  • ¼ cup of mixed chopped fresh herbs (basil, mint, parsley, cilantro)
  • ¾ teaspoon of salt
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon of smoked paprika
  • ¼ teaspoon of red pepper flake
  • ¼ teaspoon ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 lemons zest and 1 tablespoon of its juice

Tahina Ingredients

  • ⅔ cup Tahini
  • 1.75 Oz water
  • ½ cup fresh lemon juice 
  • 1 tablespoon extra virgin olive oil 
  • 2 teaspoon salt
  • 3 garlic cloves minced

Method:

  1. Make the Tabouleh: Bring a small pot of water to a boil & add the quinoa. Cook for 15 minutes, until the quinoa is tender and the thread like tail uncoils from the grain. Drain and lay quinoa on a tray to cool
  2. Using the coarse holes of a box grater shred the broccoli florets. Peel the broccoli stems and grate on the fine holes so there is zero waste. You should get about 3-4 (packed) cups of shredded broccoli.
  3. In a large bowl mix all the spices and salt together. Add the shredded broccoli, olive oil, lemon, onion, cherry tomatoes, quinoa and herbs. Mix well.
  4. Make the Tahina: Add lemon, water, garlic and salt to a blender and blend until smooth
  5. Add Tahini, blend until smooth and emulsified.
  6. Spoon Broccoli Tabouleh onto a serving platter and drizzle the Tahina over top. Serve immediately! Enjoy