Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 2 cups baby spinach leaves
- 2 cups arugula leaves
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Special equipment needed:
- Large pot with lid
- Colander
- Large mixing bowl
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh colander and drain well.
2. In a large pot, bring water and salt to a boil. Add quinoa and stir.
3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is tender.
4. Remove from heat and let cool for 10 minutes.
5. In a large mixing bowl, combine cooked quinoa, spinach, arugula, parsley, mint, cilantro, green onions, red bell pepper, cucumber, feta cheese, walnuts, and dried cranberries.
6. Toss well to combine.
7. Serve immediately or chill in the refrigerator 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: 280
- Total fat: 11g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 370mg
- Total carbohydrates: 37g
- Dietary fiber: 6g
- Sugars: 7g
- Protein: 10g
Substitutions for ingredients:
- Instead of baby spinach and arugula, you can use any other leafy greens of your choice.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use almonds or pecans.
- Instead of dried cranberries, you can use raisins or chopped dates.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use quinoa as a base and add any vegetables or fruits you like.
- Use different herbs and spices to change the flavor profile.
Tips and tricks:
- Rinse quinoa well before cooking to remove any bitterness.
- Use a fork to fluff the quinoa after cooking.
- Add the dressing just before serving to prevent the salad from getting soggy.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but you can reheat it in the microwave or on the stovetop if desired.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or nuts.
Garnishes:
- Fresh herbs, nuts, or seeds.
Pairings:
- This salad pairs well with grilled meat or fish.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the quinoa is too dry, add a little more water or broth to the pot while cooking.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to rinse all vegetables and fruits thoroughly before using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Quinoa is a grain-like seed that originated in the Andean region of South America. It has been a staple food for thousands of years and was considered sacred by the Incas.
Flavor profiles:
- This salad is fresh, herbaceous, and slightly tangy.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish for a larger meal.
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