Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup chopped candied pecans
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and place it in a large pot with 2 cups of water and 1/2 teaspoon of salt. 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. While the quinoa is cooking, preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and bake for 5-7 minutes, or until lightly toasted and fragrant.
3. In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Once the quinoa is cooked, remove it from the heat and let it cool for a few minutes. Then, fluff it with a fork and transfer it to a large mixing bowl.
5. Add the chopped pecans, dried cranberries, parsley, mint, and cilantro to the bowl with the quinoa.
6. Pour the dressing over the quinoa mixture and toss to combine.
7. Serve the salad immediately, or refrigerate until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 35g
Protein: 6g
Fiber: 5g
Sugar: 14g
Substitutions for ingredients:
- You can use any type of nut instead of pecans, such as almonds, walnuts, or cashews.
- Instead of dried cranberries, you can use raisins, chopped dates, or chopped apricots.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- Add some crumbled feta cheese or goat cheese to the salad for extra flavor.
- Add some chopped avocado or cherry tomatoes for a pop of color.
- Use quinoa as a base and add any other vegetables or fruits you like.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- Toasting the pecans brings out their flavor and makes them extra crunchy.
- You can make the 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, but you can reheat it in the microwave or on the stovetop if desired.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. You can garnish it with some extra chopped herbs or pecans.
Garnishes:
Chopped herbs, chopped pecans, or crumbled cheese.
Pairings:
This salad pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
- If the quinoa is too dry, you can add a little more olive oil or dressing to moisten it.
- If the salad is too sweet, you can adjust the amount of honey or use a different type of dried fruit.
Food safety advice:
Make sure to store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
Quinoa is a grain that has been cultivated in South America for thousands of years. It was considered a sacred food by the Incas and was used in religious ceremonies.
Flavor profiles:
This salad has a sweet and savory flavor, with a nutty crunch from the pecans and a fresh herbaceous taste from the parsley, mint, and cilantro.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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