Cucumbers are in season – yay! So it’s that time of year when it’s good to know how to make excellent taboulie, using cukes marinated in THCOC white balsamico, lightly cooked quinoa, Italian flat-leaf parsley..
Cucumbers are in season – yay! So it’s that time of year when it’s good to know how to make excellent taboulie, using cukes marinated in THCOC white balsamico, lightly cooked quinoa, Italian flat-leaf parsley, & a good EVOO such as those made by Texas Hill Country Olive Co. Refreshing, naturally high in protein, good fat, & minerals, this easy summer salad is gluten-free.
To make taboulie, start by soaking quinoa for about 12 hours. After pouring off the soaking water, rinse quinoa until water is clear. With barely enough water to cover quinoa, place in cooking pan with a tight-fitting lid & bring to a boil. Immediately shut off heat & allow covered quinoa to absorb remaining water for 10-15 minutes. Uncover & “fluff” with fork after adding a good salt, to taste. These are simple fail-proof steps for cooking quinoa – which few people know how to do well. Quinoa is a tasty, protein-rich super-food, containing all 22 amino acids, so it’s a good thing to be able to cook well. See the photo (below) for desired consistency: if quinoa isn’t fluffy, you may have used too much water, &/or over-cooked it.
While quinoa is resting & then cooling, finely chop cucumbers & cover with THCOC white balsamic vinegar: peach, pear, or white lemon are all excellent choices to marry with the delicate cucumber flavors. Also, adding a touch of THCOC Jalapeño Crush at this point can really bring out a lot of flavor. Salt can also be added to cucumbers as well, as these marinate.
Next, finely chop about a half a bunch or Italian flat-leaf parsley. Combine with marinated cucumber, & slightly cooled quinoa, & generously drizzle with any regular THCOC EVOO. Toss well & enjoy!