Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Place the quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes to remove the bitter coating.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Quinoa

After resting, fluff the quinoa with a fork and set aside to cool.

Fluff the Quinoa

Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and roughly chop the kalamata olives and fresh parsley.

Chop the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.

Combine Dressing Ingredients

In a large bowl, combine the cooked quinoa, chopped vegetables, and dressing. Toss gently until everything is well coated.

Combine Everything

Serve the Gaia Boudeuse chilled or at room temperature, garnished with additional parsley if desired.

Serve

Quinoa

Water

Cucumber

Cherry Tomatoes

Red Onion

Kalamata Olives

Fresh Parsley

Olive Oil

Lemon Juice

Dijon Mustard

Salt

Black Pepper

Gaia Boudeuse

Make Gaia Boudeuse Recipe in just 40m. Briny with crisp, mineral notes

Gaia Boudeuse

Descriptors

Tasting Notes

Food Pairings

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