Crunchy Kohlrabi Quinoa Salad

Prep: 15 minutes Cook: 15 minutes Chill: 1-2 hours


By Jill Nussinow, MS, RD
This delicious salad is easy to put together and stays fresh tasting and crunchy while it is chilling in the refrigerator. It can easily be modified using whatever vegetables you have in your garden or have found at the farmers market


  • 1 cup uncooked quinoa, well rinsed
  • 2 cups vegetable broth
  • 3 2-inch strips of lemon zest
  • 1 1/2 cups asparagus, sliced into 1⁄2-inch pieces
  • 1 cup snow peas, cut in half
  • 1/2 cup kohlrabi, peeled and sliced into thin strips
  • 1/3 cup radishes, thinly sliced
  • 3 tbsp lemon juice
  • 2 tbsp fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh cilantro, chopped (optional)
  • 1 tsp freshly ground pepper
  • dash sea salt


Place quinoa in a pot with the vegetable broth and bring to a boil. Reduce heat, stir in the pieces of lemon zest, cover and cook for 15 minutes. Remove from heat, stir, remove pieces of lemon zest (discard) and let quinoa cool slightly.

Meanwhile, put a large pot of water on to boil, drop in asparagus and snow peas and cook for 2-3 minutes until crisp-tender. Remove from pot with tongs and drop into a bowl of ice water. Drain.

Combine quinoa, asparagus, snow peas, kohlrabi and radishes in a large bowl. Add remaining ingredients and mix well. Season with freshly ground pepper and sea salt, if desired. Chill for 1-2 hours before serving to allow flavors to mingle.

Hints: Wash the lemon and then peel with a vegetable peeler, yielding very thin strips. Use the remaining lemon for the juice in this recipe. Kohlrabi may be unfamiliar to you, but I highly recommend it in this recipe. Look for it in farmers markets or in large supermarkets or natural food stores. If you can't find it, you may just omit it, or use fresh zucchini or cucumber instead.