Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and place in a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool.
2. In a large mixing bowl, combine the chopped kale, dried cranberries, chopped walnuts, and crumbled feta cheese.
3. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Add the cooled quinoa to the bowl with the kale mixture and pour the dressing over the top. Toss to combine.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 12g
Substitutions for ingredients:
- Substitute dried cranberries with raisins or chopped apricots.
- Substitute chopped walnuts with sliced almonds or pecans.
- Substitute feta cheese with goat cheese or blue cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for a creamy texture.
- Add sliced red onion for a tangy flavor.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the other ingredients to make it more tender.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Double the recipe for meal prep or a larger crowd.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold or at room temperature.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with additional feta cheese and chopped walnuts.
Garnishes:
- Additional feta cheese
- Chopped walnuts
- Sliced avocado
- Sliced red onion
Pairings:
- Grilled chicken or shrimp
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the quinoa is too mushy, reduce the cooking time or use less water.
- If the kale is too tough, massage it with a little bit of olive oil before adding the other ingredients.
Food safety advice:
- Make sure to rinse the quinoa before cooking to remove any dirt or debris.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Quinoa is a grain-like crop that originated in the Andean region of South America and has been cultivated for thousands of years.
- Kale is a leafy green vegetable that has been cultivated for over 2,000 years and was a staple in ancient Roman and Greek diets.
Flavor profiles:
- The quinoa adds a nutty flavor and a slightly crunchy texture.
- The kale adds a slightly bitter and earthy flavor.
- The dried cranberries add a sweet and tart flavor.
- The walnuts add a nutty and slightly sweet flavor.
- The feta cheese adds a tangy and salty flavor.
Serving suggestions:
- Serve as a main dish for a light lunch or dinner.
- Serve as a side dish for a larger meal or potluck.
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