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Quinoa Salad with Chickpeas, Kalamata Olives & Mint

By cookincanuck · From Open Recipes · 12 ingredients
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Why it works: Quinoa and chickpea share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 37 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

4 to 6 as side dish

Ingredients

  • Vinaigrette

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By cookincanuck. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Quinoa + chickpeatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together37 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Lemon + minttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Chickpea + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together942 recipes

    Shared aroma: methyl butyrate (fruity, apple).

  4. Chickpea + lemontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together527 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Vinegar + honeytop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,583 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the cherry tomato

How well each one fits the dish's main ingredients (quinoa, chickpea, olive, white wine, vinegar, lemon, honey):

  1. Cherrybetter flavor fit
  2. Grapebetter flavor fit
  3. Orangebetter flavor fit
  4. Cherry tomatothe original

Fit is the average pairing score against quinoa, chickpea, olive, white wine, vinegar, lemon, honey. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).