Here we are on our last day of the kohlrabi adventure. Most of our kohlrabi has been enjoyed in the raw. Or as art.
But it’s time we enjoy this green veggie in a sandwich. With some curry and paprika. Some Greek yogurt. A pinch of freshly ground black pepper. Some quinoa (for texture). And of course, juicy chicken thigh. Cooked.
I just popped these suckers in the oven at 375 dg F for 45 minutes, until the inside was no longer pink, and mixed it in with the kohlrabi cubes and other ingredients. And in less time than it takes to make a kohlrabi caterpillar, you have a creamy, crunchy, salt-free chicken salad that screams, “hey, this isn’t celery?” Because it isn’t. It’s your new friend, kohlrabi.
It’s a perfect treat for Labor Day BBQs’s, or really any day of the week. And speaking of holidays, I hope you all have yummy plans ahead. I sure do–it’s low-sodium trout fishing time! So we’ll reconvene next Wednesday for some salt-free bagel bites.
Yeah, I said bagel bites. Start your belly engines. And…
- 1/2 cup white, washed quinoa
- 4 air-chilled chicken thighs (tip: air-chilled means they are not plumped with saline or extra
- 2 teaspoons smoked paprika
- 2 teaspoons curry powder
- 2 teaspoons cumin powder
- 1 kohlrabi bulb, antenna removed and cut into small cubes
- 2 to 3 tablespoons 2% FAGE Greek yogurt
- Handful currents or raisins
- Pinch of freshly ground black pepper
- Pinch of cayenne or red pepper flakes, to taste