Savory garlicky quinoa tabbouleh
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- fresh ground pepper
- 1-1/4 cup quinoa rinsed
- 1 clove garlic large, minced
- 1 cucumber large, cut into 1/4 inch pieces
- 10 ounces cherry tomatoes halved
- 2/3 cup flat leaf parsley chopped
- 1/2 cup fresh mint chopped
- 3 scallions thin sliced
- Carbohydrate 4.82427634515833 g
- Cholesterol 0 mg
- Fat 4.52640495941644 g
- Fiber 1.60269965998652 g
- Protein 1.11577410670585 g
- Saturated Fat 0.634943922137175 g
- Serving Size 1 1 Serving (86g)
- Sodium 12.1834743928291 mg
- Sugar 3.22157668517181 g
- Trans Fat 0.174846956551693 g
- Calories 59 calories
Step-by-step
- Bring quinoa, salt, and water to boil over high heat
- Cover and simmer over low heat for 10 minutes, until quinoa is tender
- Remove from heat and let stand for 5 minutes
- Fluff with fork
- While quinoa is cooking, chop garlic fine, or crush.
- Whisk together lemon juice and garlic.
- Gradually add olive oil, continuing to whisk
- Add a little salt and pepper
- Set aside until the quinoa has a little time to cool
- Add the dressing to the quinoa and mix well
- Chop cucumber, tomatoes, herbs, and scallions
- Toss together with quinoa
- Serve immediately or after chilling in refrigerator
Substituting bottled lemon juice for fresh citrus drastically flattens the brightness required to balance the pungent raw garlic and rich olive oil. Freshly squeezed juice contains essential volatile oils that pasteurized alternatives lack. A fine microplane works best for reducing the garlic clove into a nearly imperceptible paste that integrates smoothly without yielding harsh, chunky bites of allium.
Rinsing the quinoa through a fine-mesh sieve removes the natural bitter saponin coating prior to boiling. Simmering the grains for exactly ten minutes followed by five minutes of covered steaming prevents the seeds from bursting open and turning gummy. Fluffing the cooked grain with a fork incorporates air to cool the mass quickly before the dressing is introduced.
Whisking the lemon juice and minced garlic together before streaming in the extra virgin olive oil creates a temporary emulsion. Fat droplets suspend more uniformly in an acidic medium if combined slowly. Pouring the oil in a thin stream while whisking vigorously guarantees the dressing coats every grain evenly rather than pooling at the bottom of the mixing bowl.
Dice the large cucumber and halve the cherry tomatoes carefully to prevent excess moisture from diluting the dressing. Excess liquid ruins the crisp texture of the fresh flat leaf parsley, mint, and scallions. Chill the mixture for up to twenty-four hours to allow the flavors to meld properly.
