Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 cup chopped kurrat
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cucumber
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Medium saucepan with lid
- Large mixing bowl
Step-by-step instructions:
1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, bring the water to a boil. Add the quinoa and salt, reduce heat to low, cover and simmer for 15-20 minutes or until the water is absorbed and the quinoa is tender.
3. In a small bowl, mix together the black pepper, cumin, coriander, paprika, garlic powder, onion powder, olive oil, and lemon juice.
4. In a large mixing bowl, combine the cooked quinoa, kurrat, parsley, mint, cucumber, cherry tomatoes, and red onion.
5. Pour the dressing over the quinoa mixture and toss to combine.
6. Top with crumbled feta cheese.
7. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 305
- Total fat: 19g
- Saturated fat: 4g
- Cholesterol: 11mg
- Sodium: 350mg
- Total carbohydrates: 27g
- Dietary fiber: 4g
- Sugars: 2g
- Protein: 7g
Substitutions for ingredients:
- Quinoa: can be substituted with couscous or bulgur wheat
- Kurrat: can be substituted with scallions or chives
- Feta cheese: can be substituted with goat cheese or blue cheese
Variations:
- Add grilled chicken or shrimp for a protein boost
- Substitute the lemon juice with lime juice for a different flavor profile
- Add roasted red peppers or olives for a Mediterranean twist
Tips and tricks:
- Rinse the quinoa thoroughly before cooking to remove any bitterness
- Use a fork to fluff the quinoa after cooking to prevent clumping
- Make the dressing ahead of time and store in the refrigerator for up to a week
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- This salad is best served chilled and does not need to be reheated
Presentation ideas:
- Serve in a large salad bowl or individual bowls
- Garnish with extra herbs or a lemon wedge
Garnishes:
- Fresh herbs
- Lemon or lime wedges
Pairings:
- Grilled chicken or shrimp
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the quinoa is still crunchy after cooking, add a little more water and continue to cook until tender
Food safety advice:
- Store leftovers in the refrigerator and discard after 3 days
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. It was considered a sacred crop by the Incas and was known as the "mother grain."
Flavor profiles:
- This salad has a fresh and herbaceous flavor with a tangy and slightly spicy dressing.
Serving suggestions:
- Serve as a light lunch or dinner
- Bring to a potluck or picnic
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