Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped cherry tomatoes
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Fine mesh strainer
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a medium saucepan, bring the water and salt to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
3. Remove the quinoa from the heat and let it cool to room temperature.
4. In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, and black pepper.
5. Add the cooled quinoa, parsley, mint, red onion, cucumber, cherry tomatoes, and feta cheese to the bowl. Toss to combine.
6. Serve the quinoa salad immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 290
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
Substitutions for ingredients:
- Quinoa can be substituted with couscous or bulgur wheat.
- Olive oil can be substituted with avocado oil or grapeseed oil.
- Lemon juice can be substituted with lime juice or red wine vinegar.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add diced avocado for a creamy texture.
- Add roasted red peppers for a smoky flavor.
- Add chopped nuts or seeds for crunch.
Tips and tricks:
- Make sure to rinse the quinoa well before cooking to remove any bitterness.
- Let the quinoa cool completely before adding it to the salad to prevent wilting.
- Use fresh herbs for the best flavor.
- Toss the salad gently to avoid crushing the ingredients.
Storage instructions:
- Store the quinoa salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The quinoa salad can be served cold or at room temperature. If you prefer it warm, microwave it for 30 seconds or heat it in a saucepan over low heat.
Presentation ideas:
- Serve the quinoa salad in a large bowl or on individual plates.
- Garnish with extra herbs or crumbled cheese.
Garnishes:
- Fresh herbs
- Crumbled cheese
- Chopped nuts or seeds
Pairings:
- Grilled chicken or shrimp
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Hummus and pita bread
- Greek salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the quinoa is too mushy, reduce the cooking time or use less water.
- If the salad is too dry, add more olive oil or lemon juice.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Quinoa is an ancient grain that was first cultivated in the Andes Mountains of South America over 5,000 years ago. It was considered a sacred food by the Incas and was used in religious ceremonies.
Flavor profiles:
- The quinoa salad is fresh, tangy, and herbaceous with a salty kick from the feta cheese.
Serving suggestions:
- Serve the quinoa salad as a light lunch or dinner.
- Bring it to a potluck or picnic.
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Taste: Fresh, Zesty, Tangy, Nutty, Savory, fresh, light, tangy, savory, herbaceous