Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp cumin
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Fine mesh strainer
- Saucepan with lid
- Whisk
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and add to a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all the water has been absorbed. Fluff with a fork and let cool.
2. In a large mixing bowl, combine the cooked quinoa, black beans, diced bell peppers, red onion, and chopped cilantro.
3. In a separate bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Chilling time: 30 minutes
Temperature:
Chill in the refrigerator before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 315
Fat: 12g
Carbohydrates: 42g
Protein: 10g
Fiber: 9g
Substitutions for ingredients:
- Use any color bell pepper you prefer.
- Substitute fresh parsley for cilantro if desired.
- Use lemon juice instead of lime juice.
Variations:
- Add diced avocado for a creamy texture.
- Top with crumbled feta cheese for added flavor.
- Add diced tomatoes for a pop of color.
Tips and tricks:
- Rinse the quinoa thoroughly to remove any bitter taste.
- Make sure the quinoa is completely cooled before adding the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional cilantro or a lime wedge.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with tortilla chips or a side of fresh fruit.
Troubleshooting advice:
- If the quinoa is too wet, spread it out on a baking sheet and let it cool for a few minutes before adding the dressing.
- If the salad is too dry, add additional olive oil or lime juice.
Food safety advice:
Make sure to rinse the quinoa thoroughly before cooking to remove any debris.
Food history:
Quinoa is a grain that has been cultivated in South America for thousands of years.
Flavor profiles:
This salad has a fresh and zesty flavor from the lime juice and cilantro.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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