1. Bring a small pot of water to a boil and 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. (If you are feeling patient, you can peel the broccoli stems and grate those on the fine holes of the box grater. This is what they do at Spice Finch. Or you can set the stems aside for a less fussy use. This is what I do. You should have about 3 cups (packed) of shredded broccoli.
3. In a large bowl, combine the cooked quinoa, broccoli, onion, tomatoes, herbs, salt, coriander, paprika, red pepper flakes, olive oil and lemon juice. Toss to mix well.
4. Make the tahini drizzle: In a small bowl, whisk together the tahini, water, lemon juice, olive oil, salt, honey and garlic.
5. Spoon the broccoli tabbouleh onto a serving platter, and drizzle the tahini sauce over the top. Serve immediately. If you aren’t serving a crowd, portion just the tabbouleh you intend to eat and top with some tahini drizzle. Store leftover tabbouleh and tahini drizzle in separate airtight containers in the refrigerator.

Serves 4-6.

SPICE FINCH
220 S. 17th St.
215.309.2238
spicefinchphilly.com