Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 cup garden cress
- 1/4 cup chopped red onion
- 1/4 cup chopped cucumber
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Fine mesh strainer
- Saucepan with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the quinoa in a fine mesh strainer and transfer it to a saucepan with 2 cups of water.
2. Bring the quinoa to a boil over high heat, then reduce the heat to low and cover the saucepan with a lid.
3. Simmer the quinoa for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
4. Remove the quinoa from the heat and let it cool to room temperature.
5. In a large mixing bowl, combine the cooled quinoa, garden cress, red onion, cucumber, cherry tomatoes, bell pepper, parsley, and mint.
6. Toss the salad ingredients together until they are evenly distributed.
7. Add the crumbled feta cheese and sliced almonds to the salad and toss again.
8. Season the salad with salt and pepper to taste.
9. Serve the salad immediately or refrigerate it until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Garden cress can be substituted with watercress or arugula.
- Red onion can be substituted with shallots or scallions.
- Cucumber can be substituted with zucchini or celery.
- Cherry tomatoes can be substituted with grape tomatoes or diced regular tomatoes.
- Bell pepper can be substituted with roasted red peppers or jalapenos.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute quinoa with brown rice or couscous.
- Add dried cranberries or raisins for a touch of sweetness.
- Substitute mint with basil or cilantro.
- Add a drizzle of balsamic glaze or lemon vinaigrette for extra flavor.
Tips and Tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a sharp chef's knife to chop the vegetables evenly.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Storage Instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The salad is best served cold, but if you prefer it warm, you can microwave it for 30 seconds or heat it in a skillet over medium heat for a few minutes.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with extra garden cress or fresh herbs.
- Drizzle the salad with a little olive oil or lemon juice before serving.
Garnishes:
- Garden cress
- Fresh herbs
- Sliced almonds
- Feta cheese crumbles
Pairings:
- Grilled chicken or shrimp
- Roasted vegetables
- Crusty bread
Suggested Side Dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Garlic bread
Troubleshooting Advice:
- If the quinoa is too dry, add a little olive oil or lemon juice to moisten it.
- If the salad is too bland, add more salt and pepper or a splash of vinegar.
Food Safety Advice:
- Make sure to rinse all the vegetables thoroughly before using them.
- Store the salad in the refrigerator at 40°F or below to prevent bacterial growth.
Food History:
- Quinoa is an ancient grain that originated in the Andes region of South America.
- Garden cress is a leafy green vegetable that is rich in vitamins and minerals.
Flavor Profiles:
- The salad is fresh, light, and herbaceous, with a nutty crunch from the quinoa and sliced almonds.
Serving Suggestions:
- Serve the salad as a light lunch or dinner, or as a side dish for a barbecue or picnic.
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