Ingredients with Measurements:
- 1 cup cooked quinoa
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine cooked quinoa, chopped cucumber, chopped tomatoes, chopped red onion, chopped fresh parsley, chopped fresh mint, crumbled feta cheese, and chopped Kalamata olives.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 12g
- Carbohydrates: 25g
- Protein: 7g
- Fiber: 4g
Substitutions for ingredients:
- Quinoa can be substituted with couscous or bulgur.
- Cucumber can be substituted with zucchini or bell pepper.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Kalamata olives can be substituted with black olives or green olives.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
- Add chopped avocado for creaminess.
Tips and tricks:
- Cook the quinoa according to package instructions and let it cool before adding it to the salad.
- Use fresh herbs for the best flavor.
- Adjust the amount of lemon juice and olive oil to your taste.
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 and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or crumbled cheese.
Garnishes:
- Fresh herbs
- Crumbled cheese
- Lemon wedges
Pairings:
- Grilled chicken or shrimp
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, drain any excess liquid.
Food safety advice:
- Keep the salad refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Poolaki Salad is a traditional Persian salad that is typically made with tomatoes, cucumbers, and onions.
Flavor profiles:
- Fresh, tangy, and slightly salty.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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