Recipe: Quinoa Tabbouleh
I had THE most delicious salad for lunch when I was out last week. Since then, I’ve been craving to have it again, and wanted to recreate at least some of the components at home. So I made a big batch of quinoa tabbouleh – and it has satisfied my cravings perfectly. I thought I’d share the recipe as it’s fertility-diet friendly, plant-based, mostly Mediclear friendly (minus the tomatoes), super delicious, satiating, and all of the ingredients are really fresh right now.
Here’s the recipe, enjoy!
1 cup dry quinoa (white or red), rinsed well
½ tsp kosher/Himalayan salt
juice of 1 lemon
1 head of roasted garlic* + 1 clove of fresh garlic, minced
½ cup extra-virgin olive oil
freshly ground black pepper
1 large English cucumber, cut into ¼” pieces
1 pint cherry tomatoes, halved
2/3 cup Italian parsley, chopped
½ cup chopped fresh mint
2 scallions, thinly sliced
¼ red onion, diced, if desired
*to make a head of roasted garlic: take a thin slice off the gathered end of a full bulb of garlic, exposing some of the cloves from the top. Sprinkle with a little salt and evoo, and wrap the bulb in tin foil. Pop into a 400F oven for about 45 mins. Pull out, let cool until easy to touch, and then squeeze the cloves of roasted garlic out of the bulb. I make a few of these and keep them in the fridge for recipes throughout the week - roasted garlic is much more mild in taste, and is delicious in salad dressings and pastas.
1. bring quinoa, ½ tsp salt, and 1 1/4c water to a boil in a saucepan over high heat. Reduce to medium-low, cover, and let cook until quinoa is tender (about 10 mins). Once all the water is absorbed, keep the quinoa covered but remove it from the heat and let stand 5 mins. Fluff with a fork.
2. meanwhile, whisk lemon juice and garlic in a serving bowl. Gradually add the evoo, whisking as you add the oil. Season with s+p.
3. spread quinoa on a large rimmed baking sheet until it cools.
4. add cucumber, tomatoes, herbs, scallions and optional red onion to bowl with dressing. Add the quinoa, and toss to coat. Season with more s+p if desired.
I served this tabbouleh over romaine with pea shoots, hummus, and a little goat’s feta cheese along with baked chicken the first night. I’ve been eating leftovers this week either on its own, or over a bed of greens with a simple lemon juice and olive oil dressing. It should last in the fridge for 4-5 days.
Dr. Kali MacIsaac HBSc, ND