Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) lima beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the quinoa in a strainer and place it in a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender.
2. In a large mixing bowl, combine the cooked quinoa, lima beans, red bell pepper, red onion, and parsley.
3. In a separate bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of bean instead of lima beans.
- You can use any type of bell pepper instead of red bell pepper.
- You can use any type of onion instead of red onion.
- You can use any type of herb instead of parsley.
Variations:
- Add some diced cucumber or cherry tomatoes for extra freshness.
- Add some crumbled feta cheese for a tangy flavor.
- Add some roasted nuts or seeds for crunch.
Tips and tricks:
- Rinse the quinoa well before cooking to remove any bitterness.
- Make sure to let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- You can make this salad ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra chopped parsley or a lemon wedge.
Garnishes:
- Chopped parsley
- Lemon wedge
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the quinoa is too dry, add a little more olive oil or lemon juice to the dressing.
Food safety advice:
- Make sure to rinse the quinoa well before cooking to remove any debris.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Quinoa is an ancient grain that originated in the Andean region of South America.
- Lima beans are also known as butter beans and were first cultivated in Peru.
Flavor profiles:
- This salad has a fresh and tangy flavor with a nutty undertone from the quinoa.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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Region: Peruvian