Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
You all gave me great suggestions as to what I should do with the unusual vegetable; I was amazed so many of you not only knew what it was, but had interesting ideas for preparing it. I decided to keep it raw and incorporate it into a salad. The results were spectacular.
I’m particularly excited about this salad because aside from me liking it, Tim loved it. I’m a lot easier to please than my husband, and he couldn’t stop raving about it.
In typical Tim fashion, he was skeptical at first glance. But he’s used to me springing new recipes on him, so he just said, “Okay, what am I eating?” I simply told him it was a quinoa salad and he cautiously took a small bite. Then another. And another.
He ended up having three helpings for dinner and he finished the salad for lunch the next day straight from the big bowl. He told me, “Don’t forget about this one. Make sure you make it again.” I can do that.
Print
Simple Quinoa Salad with Kohlrabi, Apple, and Fresh Dill
- Total Time: 15 minutes
- Yield: 4 -6 servings 1x
Description
A light, perfect-for-spring-or-summer salad that you can eat for lunch, dinner, or even a snack.
Ingredients
- 2 cups cooked quinoa
- 3 kohlrabi bulbs, peeled and diced
- 1 medium/large apple, cored, peeled, and diced
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- To prepare your kohlrabi, you’ll just need the bulbs. {I used the leaves for green smoothies. They were stronger than the spinach we usually use, but I didn’t mind and Meghan drank hers without complaining.}
I used a regular vegetable peeler to peel off the outer skin. 
Then I diced them into small cubes. 
Next, I did the same with the apple. - As long as your quinoa is already cooked, you are ready to prepare your salad. {Don’t know how to cook quinoa? It’s easier than rice! Simply add 1 cup quinoa to 2 cups liquid, bring to a boil, reduce heat, cover, and simmer for 15 minutes. This will make 3 cups cooked quinoa. Use the extra cup for another use.}
- Place all ingredients in a medium bowl and mix thoroughly.
Allow salad to chill before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 245
- Sugar: 4.75g
- Sodium: 190mg
- Fat: 12.25g
- Carbohydrates: 30.7g
- Protein: 4.75g
The apple and kohlrabi pair together perfectly here and the fresh dill is a great compliment to them both. The result is a light, perfect-for-spring-or-summer salad that you can eat for lunch, dinner, or even a snack.
I hope all of my American readers had a wonderful Memorial Day weekend. Amidst the picnics and parties, I hope there was a moment taken to remember the reason for our long weekend. God bless all of the soldiers who gave their lives in defense of our country.
I did your recipe and now it is cooling down in the fridge. Used up most of the home-grown dill as it came back on its own from last year’s seeds. Only one Polish kohlrabi bulb is bigger than a big apple. I like the idea of using the leaves as smoothies but they usually just have stems and not leaves in the shop. I probably used too little quinoa as I only used 100g of the dry product. I think your American cups must be bigger than that.
Kohlrabi is also a nice crunchy chutney vegetable. Have you ever tried devising a kohlrabi chutney?
I remember reading this post and thinking, “I hope my CSA doesn’t give me kohlrabi”. Well, today I received kohlrabi. haha. I remembered your post so I think I’ll just do what you did! Oh, how I love your blog!
How funny! I hope you like the salad. 🙂
I completely agree with you, Maryea. In addition to carrageenan, another ingredient that I don’t like to see is “natural flavour”. Thank you for taking the time to reply.
From the top of my head (since we don’t have any non-diary milk in the fridge at the moment) I remember seeing as “other” ingredients: carrageenan, xantham gum, guar gum in a lot of unsweetened and unflavoured non-diary milk or yogurt. The research is not conclusive about the safety of the above (and of many others), but you can always find 10 people who will tell you that they are safe and 10 people who will tell you they are not.
Also, we made the salad yesterday and it was delicious. We did not have dill, so we used parsley. Thank you for the great recipe!
Okay, I just looked up the ingredient list of the unsweetened almond milk we most often use. (Blue Diamond Almond Breeze) Here’s the list: Ingredients: almondmilk (filtered water, almonds), calcium carbonate, tapioca starch, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, vitamin a palmitate, vitamin d2 and d-alpha-tocopherol (natural vitamin e). The one ingredient on here I’m most concerned about it carrageenan. It is very hard (impossible?) to find to find a non-dairy milk without it. I once found a soy milk without it (forget the brand) and then they stopped selling in the US. Anyway, for me it is the lesser of two evils between carrageenan and excess casein (the dominant protein in cow’s milk), both have been linked to cancer, but excess casein more conclusively based on what I’ve read. Although “natural flavor” on this list bothers me, too. Grrrr! I wish I had the time to make my own almond milk!
This looks so wonderful and fresh! And the purple kohlrabi is very fancy! Would be even more if it was purple inside as well. 😉
I’ve never had kohlrabi or heard of it before! LOVE trying new veggies! =) this looks delish as always!
I was just thinking today that we need to incorporate quinoa into our diet…and this recipe is a good start. will get us trying kohlrabi as well….i have never had it myself! 🙂
I can’t believe I’ve never cooked with Kolrabi, it looks wonderful!
I also love the addition of the dill, so perfect for the warmer weather! 🙂
Looks like a great salad! James ALWAYS asks me the same question. He just did it tonight – “Is there anything weird in this?” I always say “no” because what is “weird” to him is quite “normal” to me. haha 🙂
that looks so good but you know what i like? your blue cutting board and bowl! it’s the simple things like blue cooking stuff that makes me happy 🙂
I have always wondered what kholrabi was! Thanks for sharing! I love anything quinoa, especially when they are made into salads!
And your little angel is so precious! Love the piggy tails! I can’t wait to do that to my baby girl!
I love your recipes! What a creative way of using the kohlrabi and the salad sounds really fresh and crunchy.
Maryea:
Thanks for all the pictures, I’ll be sure to try it this summer!
This sounds like an amazing salad!
Regarding dairy, we also did a lot of reading and we wish we could give it up. We tried to replace whole milk with other types of milk like almond milk, coconut milk, brown rice milk, or soy milk, but when we saw what were the OTHER ingredients in those types of milk, we thought is better to stick to milk. We could always try to make our own. There are a lot of recipes out there for hemp milk or nut (any) milk. I wish there was an easy and healthy alternative to milk. When we make smoothies we add half water and half coconut water instead of milk. But we eat porridge with milk and we bake with milk sometimes.
Also, we don’t eat butter anymore (if a recipe requires butter we use olive oil; and we spread coconut oil on a piece of toast instead of butter). But we still eat yogurt for probiotics and cheese since, as you said Maryea, it tastes so good :).
I would be interested in reading your thoughts about the not-so-healthy ingredients in various types of milk.
I agree that that choosing other milks can be a double-edged sword–you give up cow’s milk but gain extra ingredients by drinking other milks. Although I’d prefer less ingredients, I don’t think the almond milk we drink has any terribly unhealthy ingredients. Are there any ingredients you are specifically concerned about?
that looks amazing! sounds yummy! I am a health nut! my friend Lauren told me about you! she posted a bit earlier. Love your site! do you have a link where I can follow you?
Thanks, Ali. You can follow my on Twitter and/or Facebook or subscribe to my feed (if you use something like google reader) or get updates by email. You can do the first three options by clicking on the buttons at the top right of the site. You should find the link to subscribe by email at the end of each post. I hope that helps! Thanks for reading. 🙂
Great! I am following you on all three now! I have just set up a blog myself, due to Laurens encouragement. It is fun! But I have to admit I am still such a newb! I love reading your stuff! Such fresh ideas!
I’ll have to check out your blog! 🙂
Thank you! that would be wonderful!
Hi Maryea, I love kohlrabi and we are blessed to have it growing in our garden every year. It has been great to hear the creative recipe ideas on your blog. I came across a lentil and kohlrabi salad yesterday and immediate thought “Yum. I must share”. Enjoy. http://chocolateandzucchini.com/archives/2011/05/lentil_kohlrabi_salad.php#more
Thanks for sharing! Looks like another great salad recipe.
That looks awesome. I’m betting my husband will like it too. Can’t wait for kholrabi now 😀
Oh my goodness, thank you so much, you inspired me to buy 3 kohlrabi’s at my farmer’s market yesterday. I was really hoping you would come through with a great recipe and you did. Thanks—can’t wait to try this on my family this week.
Now I need to go buy some! Don’t know if I have ever come across it in my supermarket, though…hmmm….
I never would have noticed it before, but last time I was there I looked for it and they had it. It had green bulbs rather than purple, though. I guess there is more than one variety. If you don’t find it at the supermarket, head to your local farmer’s market, I’ll bet you find some there. 🙂
Maryea, you should write a book!
I’m serious!
Make a cookbook for moms on a mission! Your blog is so great, I recommended it to a friend of mine who tries to cook wholesomely as well.
How do you feel about milk? I’ve been reading lately how it’s actually not good for us past infant stage, and I wanted to get your feedback. Have you heard anything like this?
Lauren–first, thank you for your kind words and thank you for recommending my blog to other moms. I really appreciate it.
Milk. Ugh. I have such mixed feelings about milk. I’ve done a lot of reading on both sides of the argument, and have basically concluded that for our family, it’s better not to drink cow’s milk. Before Meghan was born, Tim and I drank soy milk, but after she turned 2 (when I stopped breastfeeding) we switched to almond milk because I don’t think too much soy is good for little ones. We don’t actually drink it as a beverage, but I use it in oatmeal/cereal, for cooking and baking, and in smoothies. BUT–we do eat cow’s milk products, both yogurt and cheese. Yogurt because of the probiotic benefits and cheese because, well, it tastes darn good. 🙂 So I guess that is a bit of a contradiction on my part. We do whole milk products rather than reduced fat as I think those are easier to digest. I think it is absolutely true that as a species, we were designed to only drink milk until the natural age of weaning. It doesn’t make sense to me to drink milk from a cow that was specifically designed for a growing calf. Hope that helps some. Feel free to email me if you’d like more of my thoughts.
I so agree and have wondered that same thing myself! that is an interesting way to do things…to not drink it as a beverage. I never thought to just cut it out that way and limit myself to eating certain products and then cooking with almond milk. I think I will try that!