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.
- 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.
- meanwhile, whisk lemon juice and garlic in a serving bowl. Gradually add the evoo, whisking as you add the oil. Season with s+p.
- spread quinoa on a large rimmed baking sheet until it cools.
- 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.