Quinoa-carrot tabbouleh from Root to Stalk Cooking: The Art of Using the Whole Vegetable by Tara Duggan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for carrot tops.

  • Christine on May 19, 2016

    Made as directed except for omitting the mint since I couldn't find any. I'm sure it would be a nice touch, but the bright lemony flavor made up for it. I did also go easy on the green onions because I had a prior bad experience with green onion overload in a similar salad, but I think the full amount called for here actually would have been fine. This was quite heavy on the carrot tops which I was happy about since that meant I used up the whole bunch in my fridge, but be aware they are a very earthy, prominent part of this dish if you use the amount called for.

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