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Carrot Top and Quinoa Tabbouleh is a great recipe to have in your back pocket to prevent food waste. It uses a ton of herbs, so it is a great way to use up whatever is leftover from purchasing a whole bunch, including the tender stems. Use any mix of herbs you like; this recipe is easily modified to your tastes. The mix of carrot tops and mint in this salad is a refreshing combination for a perfect summer barbeque side dish, or even as a make-ahead lunch.
The Farmers Market Doesn’t Have to be Expensive
I hear it all the time: “The farmers market is too expensive,” or “The quality can’t be beat, but I can’t afford it.” And I’m here to tell you, that’s not really true. Yes, you can spend more at the farmers market than at the grocery store if you look at the price tag alone, but that’s not the full picture.
First, the produce is often of higher quality, regardless if it is certified organic or not. Compare a strawberry from the farmers market to the clamshells you find at the grocery store; they’re not even in the same realm of flavor. Additionally, talk to the farmer (or representative), and they’ll be able to tell you about all their farming practices. Being certified as organic is less important than their actual farming practices.
Second, you can totally get great deals if you attend toward the end of market hours. Farmers do not want to have to haul all that produce back home. Going toward the end of the market might be risky in that selection might be smaller, but you may go home with an amazing deal.
Third, you can use more of the produce. Many times, root vegetables are sold with their tops at the farmers market; the tops are perfectly edible and have flavors reminiscent of the roots we are more familiar with. Using these leafy greens is a great way to get more value out of your farmers market purchase.
Ingredients and Substitutions
Carrot Tops
You might be tired of hearing me talk about carrot tops. Sorry, not sorry! Using my carrot tops are one of the ways that I am able to consistently get more value out of the produce that I buy at the farmers market.
If you haven’t tried carrot tops yet, you’re missing out! The tops have an herbaceous flavor that is somewhat reminiscent of the carrot root that we are familiar with.
When you buy root vegetables with the tops still on, the first thing you should do when you get home is to cut the tops off and store them in the refrigerator separately. The greens and the roots need different conditions to maintain maximum freshness. The roots should be stored in the crisper drawer, whereas the greens should be stored like herbs.
Mint
Any variety of mint will work here. Most commonly you’ll find spearmint and peppermint at the farmers market, but sometimes you’ll see apple mint, pineapple mint, chocolate mint, or even lemon balm. While there are subtle distinctions in the flavors of each of these different types of mint, they can all basically be used interchangeably.
Even though mint stems are generally not consumed since they are too woody, there is still plenty of flavor in there. Save your mint stems and steep them in cold water to make a refreshing infused water.
Red Onions
Red onions add a spicy, peppery bite to this salad. If you find red onion flavor to be overwhelming, slice them thinly, then soak in cold water before adding them to the salad.
I prefer red varieties in raw salads, but you could easily substitute here with whatever is available. I have a whole guide to onions at the farmers market here.
Cherry Tomatoes
I love tomatoes in the summer! There is nothing that comes close to the meaty, juicy flavor of a ripe tomato from the farmers market. Something to keep in mind: cherry and grape tomatoes are not just young tomatoes. These are varieties that are bred specifically to be ripe at their small size.
Any cherry or grape tomato variety will be suitable in this tabbouleh. Doesn’t matter if they’re Rainbow, Gold Rush, or Black Opal, all of these varieties are perfect.
You don’t have to use cherry tomatoes here. If you have a beautiful heirloom tomato waiting to be used, chop it up into bite sized pieces and toss it in. Cherry tomatoes tend to be meatier and full sized tomatoes tend to be juicier, but the difference here is not important. Use the best tomatoes available to you.
Quinoa
Traditionally, tabbouleh is made with bulgur wheat, but in this recipe, I use quinoa. I can’t think of a time when I had bulgur wheat in my pantry; quinoa is much more likely to be there.
Quinoa is naturally gluten free, as it is part of the amaranth family, and not a true grain, like wheat. I find it to be nuttier in flavor, and it also has a pleasant crunch that the bulgur wheat lacks.
Want a Whole30 option for the quinoa? Use cauliflower rice instead. In this case, there’s no need to cook the cauliflower rice. Simply mix in the salad with all the ornaments and dressing and you’re good to go. You’ll need 2 cups of cauliflower rice for every one cup of uncooked quinoa, as the quinoa expands with cooking.
Tips and Tricks
Don’t be alarmed by the ratio of quinoa to water in this recipe. I know it sounds like it’s not enough, but I specifically use this ratio so that when the quinoa absorbs the dressing, it doesn’t become overcooked and mushy.
Serving Suggestions
Carrot top and quinoa tabbouleh makes an excellent side at any barbeque. Not only is it the kind of side that you can make the day before, it also satisfies just about anyone’s dietary concerns. Carnivores and vegans alike can agree that this is one tasty salad.
I recommend serving this with any grilled meat. If you want to go all-in on the herb theme, I love Nom Nom Paleo’s Phenomenal Green chicken. This is another great recipe to use up a ton of herbs. I love this marinade so much that I make a double batch and freeze it so that I always have some ready for use.
For vegetarians, try grilling some Portobello mushrooms! Or grill the carrots that came with the tops.
What About the Leftovers?
Carrot Top and Quinoa Tabbouleh makes excellent leftovers. Since it is a grain based salad, without soft lettuces, there isn’t anything in it that will get soggy. It might even be better the next day or two, as the quinoa will really have a chance to soak up the lemon dressing and the onions marinade in the dressing as well.
I store my leftover salad in glass mason jars in the refrigerator. This way, I’ll have a perfectly prepared lunch ready to go for work, whether I’m in the office, on a flight, or even just working from home.
Other Carrot Top Recipes You Might Be Interested In
Walnut and Carrot Top Pesto: This is another flavorful recipe using carrot tops. If you are looking to preserve your carrot tops for long term use, and not just within the week, this peso freezes extremely well and can be defrosted for use anywhere you’d use a basil pesto.
Carrot Top Pesto Breakfast Strata: Got a bunch of pesto that you want to use up? Got a crowd to feed? This recipe is perfect for a family brunch and is a tasty way to eliminate food waste.
Carrot Top and Quinoa Tabbouleh
Carrot Top and Quinoa Tabbouleh is a great recipe to have in your back pocket to prevent food waste. It's a great way to use up leftover herbs, even the stems!
Ingredients
- 1⅓ cup water
- 1 cup quinoa, rinsed
- 1 lemon
- ¼ cup olive oil
- Salt and pepper, to taste
- 1 pint cherry tomatoes, halved
- ½ medium red onion, sliced
- 1 cup carrot tops, chopped finely
- ½ cup mint, chopped finely
Instructions
- Bring the water to a boil in a small saucepan. Add the quinoa, and cook until all water is absorbed, about 12 minutes. Remove from heat, and allow to cool.
- While the quinoa is cooling, add the zest and juice of one lemon into a large mixing bowl. Whisk in the olive oil to make the dressing. Add salt and pepper to taste.
- Add the cherry tomatoes, red onion, carrot tops, and mint to the bowl and mix to coat in the dressing.
- Once the quinoa has cooled, stir into the salad until thoroughly coated with the herbs and dressing.
- Allow the tabbouleh to rest in the refrigerator for at least 1 hour for the quinoa to absorb the dressing and for the flavors to meld.
