Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Fine mesh strainer
- Saucepan with lid
- Whisk
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and place it in 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 is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
2. In a large mixing bowl, combine the cooled quinoa, cucumber, red onion, red and yellow bell peppers, cherry tomatoes, kalamata olives, feta cheese, parsley, and mint.
3. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper. Pour over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 6g
- Sugar: 6g
Substitutions for ingredients:
- Quinoa can be substituted with couscous or bulgur.
- Red wine vinegar can be substituted with lemon juice.
- Kalamata olives can be substituted with black olives.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add chopped avocado for extra creaminess.
- Use different herbs, such as basil or oregano, for a different flavor profile.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- To save time, use pre-cooked quinoa.
- For a vegan version, omit the feta cheese.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but can be reheated in the microwave or on the stovetop if desired.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with extra herbs or crumbled feta cheese.
Garnishes:
- Fresh herbs, such as parsley or mint
- Crumbled feta cheese
- Lemon wedges
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a side of pita bread or hummus.
Suggested side dishes:
- Tzatziki sauce
- Grilled vegetables
- Roasted potatoes
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 it to the salad.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
- Greek salad is a traditional dish in Greek cuisine, typically made with tomatoes, cucumbers, onions, feta cheese, and olives.
Flavor profiles:
- This salad is fresh and flavorful, with a combination of tangy, salty, and herbaceous flavors.
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch or dinner.
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Region: Greek