We all need to eat more plants, and one way to do it is to sub them into familiar favorites. In this tabbouleh, quinoa and minced broccoli team up to replace bulgur, and the results are delicious. It’s gluten-free, low in carbs, and has the ever-lovable flavor of broccoli, all in a lemony dressing.
Active time: 15 minutes Total time: 40 minutes
Broccoli Quinoa Tabbouleh
Ingredients
1/2 cup (85g) quinoa
2 cups (176g) chopped broccoli
1/2 cup (30g) fresh parsley, chopped
1 14-oz (439g) can cooked no-salt added chickpeas, drained
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 green onion, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice
Directions
In a small pot, place 1 cup water and bring to a boil.
Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 15 minutes. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice (if desired, you can chop by hand.)
When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool.
When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and green onion; toss to mix.
Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cover tightly and refrigerate for up to 3 days.
We all need to eat more plants, and one way to do it is to sub them into familiar favorites. In this tabbouleh, quinoa and minced broccoli team up to replace bulgur, and the results are delicious. It’s gluten-free, low in carbs, and has the ever-lovable flavor of broccoli, all in a lemony dressing.
Active time: 15 minutes Total time: 40 minutes
Broccoli Quinoa Tabbouleh
Ingredients
1/2 cup (85g) quinoa
2 cups (176g) chopped broccoli
1/2 cup (30g) fresh parsley, chopped
1 14-oz (439g) can cooked no-salt added chickpeas, drained
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 green onion, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice
Directions
In a small pot, place 1 cup water and bring to a boil.
Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 15 minutes. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice (if desired, you can chop by hand.)
When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool.
When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and green onion; toss to mix.
Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cover tightly and refrigerate for up to 3 days.
We all need to eat more plants, and one way to do it is to sub them into familiar favorites. In this tabbouleh, quinoa and minced broccoli team up to replace bulgur, and the results are delicious. It’s gluten-free, low in carbs, and has the ever-lovable flavor of broccoli, all in a lemony dressing.
Active time: 15 minutes Total time: 40 minutes
Broccoli Quinoa Tabbouleh
Ingredients
1/2 cup (85g) quinoa
2 cups (176g) chopped broccoli
1/2 cup (30g) fresh parsley, chopped
1 14-oz (439g) can cooked no-salt added chickpeas, drained
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 green onion, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice
Directions
In a small pot, place 1 cup water and bring to a boil.
Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 15 minutes. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice (if desired, you can chop by hand.)
When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool.
When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and green onion; toss to mix.
Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cover tightly and refrigerate for up to 3 days.
We all need to eat more plants, and one way to do it is to sub them into familiar favorites. In this tabbouleh, quinoa and minced broccoli team up to replace bulgur, and the results are delicious. It’s gluten-free, low in carbs, and has the ever-lovable flavor of broccoli, all in a lemony dressing.
Active time: 15 minutes Total time: 40 minutes
Broccoli Quinoa Tabbouleh
Ingredients
1/2 cup (85g) quinoa
2 cups (176g) chopped broccoli
1/2 cup (30g) fresh parsley, chopped
1 14-oz (439g) can cooked no-salt added chickpeas, drained
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 green onion, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice
Directions
In a small pot, place 1 cup water and bring to a boil.
Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 15 minutes. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice (if desired, you can chop by hand.)
When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool.
When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and green onion; toss to mix.
Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cover tightly and refrigerate for up to 3 days.
We all need to eat more plants, and one way to do it is to sub them into familiar favorites. In this tabbouleh, quinoa and minced broccoli team up to replace bulgur, and the results are delicious. It’s gluten-free, low in carbs, and has the ever-lovable flavor of broccoli, all in a lemony dressing.
Active time: 15 minutes Total time: 40 minutes
Broccoli Quinoa Tabbouleh
Ingredients
1/2 cup (85g) quinoa
2 cups (176g) chopped broccoli
1/2 cup (30g) fresh parsley, chopped
1 14-oz (439g) can cooked no-salt added chickpeas, drained
1 medium cucumber, seeded and chopped
1 medium tomato, chopped
1 green onion, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice
Directions
In a small pot, place 1 cup water and bring to a boil.
Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 15 minutes. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice (if desired, you can chop by hand.)
When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool.
When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and green onion; toss to mix.
Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cover tightly and refrigerate for up to 3 days.
Make a grab-and-go breakfast using egg, spinach, bacon, cheddar cheese and leftover bread. These breakfast muffins bake up as complete meals that you can quickly reheat for breakfast.
Active time: 20 minutes Total time: 60 minutes
Bacon, Egg & Spinach Breakfast Muffins
Ingredients
1 (10oz. or 280g) package frozen chopped spinach, thawed
4 slices 100% whole-wheat bread, cubed
2 tbsp olive oil
1 cup cheddar cheese, shredded
3 green onions, chopped
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
4 slices cooked bacon, roughly chopped
5 large eggs
1 1/4 cups low-fat milk
Directions
Preheat the oven to 375°F (190°C). Lightly coat a 12-cup muffin tin (or two 6-cup tins) with cooking spray and set aside.
Place the thawed spinach in a mesh strainer and squeeze out as much excess water as possible. Set aside.
In a large bowl, toss the cubed bread with the olive oil until lightly coated. Add the spinach, cheddar cheese, green onions, garlic powder, salt, black pepper, and chopped bacon, and mix until well combined. Divide the mixture evenly among the muffin cups.
In the same bowl, whisk together the eggs and milk until smooth. Pour the egg mixture evenly over the bread mixture in each muffin cup.
Bake for 30–40 minutes, or until the tops are golden and the centers are set. A skewer inserted into the center should come out clean. Let the muffins cool slightly before serving.
Storage: Once completely cooled, transfer the muffins to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container or bag for up to 2 months.
Reheating: Place one muffin on a microwave-safe plate and heat for 30–45 seconds if refrigerated, or 1–1½ minutes if frozen.
Make a grab-and-go breakfast using egg, spinach, bacon, cheddar cheese and leftover bread. These breakfast muffins bake up as complete meals that you can quickly reheat for breakfast.
Active time: 20 minutes Total time: 60 minutes
Bacon, Egg & Spinach Breakfast Muffins
Ingredients
1 (10oz. or 280g) package frozen chopped spinach, thawed
4 slices 100% whole-wheat bread, cubed
2 tbsp olive oil
1 cup cheddar cheese, shredded
3 green onions, chopped
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
4 slices cooked bacon, roughly chopped
5 large eggs
1 1/4 cups low-fat milk
Directions
Preheat the oven to 375°F (190°C). Lightly coat a 12-cup muffin tin (or two 6-cup tins) with cooking spray and set aside.
Place the thawed spinach in a mesh strainer and squeeze out as much excess water as possible. Set aside.
In a large bowl, toss the cubed bread with the olive oil until lightly coated. Add the spinach, cheddar cheese, green onions, garlic powder, salt, black pepper, and chopped bacon, and mix until well combined. Divide the mixture evenly among the muffin cups.
In the same bowl, whisk together the eggs and milk until smooth. Pour the egg mixture evenly over the bread mixture in each muffin cup.
Bake for 30–40 minutes, or until the tops are golden and the centers are set. A skewer inserted into the center should come out clean. Let the muffins cool slightly before serving.
Storage: Once completely cooled, transfer the muffins to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container or bag for up to 2 months.
Reheating: Place one muffin on a microwave-safe plate and heat for 30–45 seconds if refrigerated, or 1–1½ minutes if frozen.
Make a grab-and-go breakfast using egg, spinach, bacon, cheddar cheese and leftover bread. These breakfast muffins bake up as complete meals that you can quickly reheat for breakfast.
Active time: 20 minutes Total time: 60 minutes
Bacon, Egg & Spinach Breakfast Muffins
Ingredients
1 (10oz. or 280g) package frozen chopped spinach, thawed
4 slices 100% whole-wheat bread, cubed
2 tbsp olive oil
1 cup cheddar cheese, shredded
3 green onions, chopped
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
4 slices cooked bacon, roughly chopped
5 large eggs
1 1/4 cups low-fat milk
Directions
Preheat the oven to 375°F (190°C). Lightly coat a 12-cup muffin tin (or two 6-cup tins) with cooking spray and set aside.
Place the thawed spinach in a mesh strainer and squeeze out as much excess water as possible. Set aside.
In a large bowl, toss the cubed bread with the olive oil until lightly coated. Add the spinach, cheddar cheese, green onions, garlic powder, salt, black pepper, and chopped bacon, and mix until well combined. Divide the mixture evenly among the muffin cups.
In the same bowl, whisk together the eggs and milk until smooth. Pour the egg mixture evenly over the bread mixture in each muffin cup.
Bake for 30–40 minutes, or until the tops are golden and the centers are set. A skewer inserted into the center should come out clean. Let the muffins cool slightly before serving.
Storage: Once completely cooled, transfer the muffins to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container or bag for up to 2 months.
Reheating: Place one muffin on a microwave-safe plate and heat for 30–45 seconds if refrigerated, or 1–1½ minutes if frozen.
Eating a plant-based diet doesn’t have to feel restrictive if you have the right balance of protein, fiber and healthy fats. This collection of recipes covers every meal of the day, plus dessert. These eight recipes are hearty and nourishing to keep you going all day, every day.
The sweet scent of grape Kool-Aid fills the air when Texas mountain laurel (Dermatophyllum secundiflorum, formerly Sophora secundiflora) starts blooming in March. Last year, a late freeze robbed Austin of our native tree’s wisteria-like blossoms. But what a show we’re getting this year. Everyone is talking about it.
During this banner bloom season for Texas mountain laurel, the cascading purple flowers have been wowing me across the city. I’ve been stopped in my tracks on walks, in my own garden, and while trudging across prosaic parking lots. Here are a few of my favorite mountain laurel moments over the past week.
A couple days later, Texas mountain laurels in my own garden started blooming, including this one grown by my daughter from seed when she was in 5th grade. Look how tall it is now!
This tree lost half its mass during the 2023 ice storm, when a big live oak limb fell and broke half of it. But it rallied and recovered, and now it’s gorgeous in bloom again.
I wish I could share the fragrance with you.
Grape bubble-gum scent, wisteria-like flowers, and glossy evergreen leaves — what a combo. What’s more, Texas mountain laurel is practically bulletproof, even in our hot, droughty summers. All it asks for is good drainage and sun for best flowering.
Texas mountain laurel on my walk
On a neighborhood walk, I admired this beautiful mountain laurel against the crosshatched trunk of a Texas palmetto.
An iconic Texas-native combo
Texas mountain laurels near First Light Books
On Friday I popped into First Light Books in Austin’s Hyde Park neighborhood…
…where I was delighted to find Gardens of Texas for the first time. I offered to sign their stock, so there are currently a few autographed copies on the shelves.
Outside, I caught the telltale fragrance of grape Kool-Aid and spotted a bonanza of Texas mountain laurels catty-corner from the bookstore. At least six big old trees screen a house at the intersection, every one in purple bloom, and they are giants!
How could anyone just drive by?
I walked up and down the block, stopping to smell each one. I hope the owners of the house don’t mind the flower paparazzi right now.
It was easy to admire and smell them from the public sidewalk, so I don’t think I made a nuisance of myself.
Ka-pow!
I couldn’t get enough of them.
Even the sidewalk is wearing their purple flowers.
Bees love the flowers too, so you have to be cautious when leaning in for a sniff. I think these black-bodied bees are carpenter bees.
Zoom!
A few more
It was hard to tear myself away.
A last sniff and look. Texas mountain laurel season may be coming to an end soon, but what a fantastic season it’s been.
I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!
__________________________
Digging Deeper
My new book, Gardens of Texas: Visions of Resilience from the Lone Star State, is here! Find it on Amazon, other online book sellers, and in stores everywhere. It’s for anyone who loves gardens or the natural beauty of Texas. More info here.
Learn about garden design and ecology at Garden Spark! I organize in-person talks by designers, landscape architects, authors, and gardeners a few times a year in Austin. Subscribe to Garden Spark by clicking here to email — subject line: SUBSCRIBE.
