Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Baking sheet
- Large mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is tender.
3. While the quinoa is cooking, toss the sliced bell peppers, zucchini, and red onion with the olive oil, salt, and pepper. Spread the vegetables out in a single layer on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
4. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add the chopped parsley, basil, mint, and crumbled feta cheese. Toss to combine.
5. Serve the quinoa salad warm or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 265
- Fat: 11g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
Substitutions for ingredients:
- Any color bell pepper can be used instead of red and yellow.
- Any summer squash can be used instead of zucchini.
- Any crumbled cheese can be used instead of feta.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein.
- Use different herbs such as thyme or oregano.
- Add a handful of chopped nuts such as almonds or walnuts for crunch.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- Use a vegetable broth instead of water to add extra flavor to the quinoa.
- Cut the vegetables into similar sizes to ensure even roasting.
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 reheated in the microwave or on the stovetop.
Presentation ideas:
- Serve the quinoa salad in a large bowl or on individual plates.
Garnishes:
- Sprinkle extra chopped herbs or crumbled cheese on top of the salad before serving.
Pairings:
- Serve the quinoa salad with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Garlic bread or a side salad would be a great accompaniment to this quinoa salad.
Troubleshooting advice:
- If the quinoa is still crunchy after cooking, add a little more liquid and continue to simmer until tender.
Food safety advice:
- Make sure to wash all vegetables before slicing and roasting.
- Store the quinoa salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Quinoa is an ancient grain that originated in the Andes region of South America.
Flavor profiles:
- The roasted vegetables add a sweet and savory flavor to the quinoa salad, while the fresh herbs and feta cheese add a bright and tangy flavor.
Serving suggestions:
- Serve the quinoa salad as a side dish or as a main course for a vegetarian meal.
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