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


  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 return the quinoa to the empty pot.
  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 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