Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Fine mesh strainer
- Saucepan with lid
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a saucepan, bring the water to a boil and add the quinoa.
3. Reduce the heat to low and cover the saucepan with a lid.
4. Simmer for 15-20 minutes or until the water is absorbed and the quinoa is cooked.
5. Remove the saucepan from the heat and let it cool for 10 minutes.
6. In a large mixing bowl, combine the cooked quinoa, black beans, red and yellow bell peppers, red onion, and cilantro.
7. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
8. Pour the dressing over the quinoa mixture and toss to combine.
9. Serve chilled or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
Substitutions for ingredients:
- Quinoa can be substituted with couscous or bulgur.
- Black beans can be substituted with kidney beans or chickpeas.
- Red and yellow bell peppers can be substituted with green bell peppers or jalapenos.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced avocado for a creamier texture.
- Add diced tomatoes for a more refreshing taste.
- Add cooked corn kernels for a sweeter flavor.
Tips and tricks:
- Rinse the quinoa well to remove any bitterness.
- Use a fine mesh strainer to drain the quinoa thoroughly.
- Let the quinoa cool before adding the other ingredients to prevent wilting.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The salad can be reheated in the microwave or on the stovetop.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Tortilla chips
- Guacamole
- Salsa
Troubleshooting advice:
- If the quinoa is too dry, add a little more dressing or lime juice.
- If the salad is too spicy, reduce the amount of cumin or jalapenos.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Store the salad in the refrigerator to prevent bacterial growth.
Food history:
- Quinoa is a staple food in the Andean region of South America, including Peru.
Flavor profiles:
- The salad has a tangy and refreshing taste with a hint of spice.
Serving suggestions:
- Serve the salad as a side dish or a light lunch.
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Region: Peruvian