Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and add it to a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
2. While the quinoa is cooking, prepare the kale by removing the stems and chopping the leaves into bite-sized pieces. Add the kale to a mixing bowl along with the diced red bell pepper, red onion, dried cranberries, and chopped walnuts.
3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Once the quinoa is cooked, fluff it with a fork and add it to the mixing bowl with the kale and other ingredients.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 38g
Protein: 9g
Fiber: 6g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or couscous.
- Kale can be substituted with spinach or arugula.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Dried cranberries can be substituted with raisins or chopped apricots.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add feta or goat cheese for a creamy texture.
- Add sliced avocado for a healthy fat source.
Tips and tricks:
- Massage the kale with a bit of olive oil before adding it to the salad to help break down the tough fibers.
- Toast the walnuts in a dry skillet for a few minutes before adding them to the salad for extra flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional chopped walnuts or dried cranberries.
Garnishes:
Chopped walnuts, dried cranberries, feta or goat cheese, sliced avocado.
Pairings:
This salad pairs well with grilled chicken or shrimp, roasted vegetables, or a side of crusty bread.
Suggested side dishes:
Roasted sweet potatoes, garlic roasted Brussels sprouts, or a simple green salad.
Troubleshooting advice:
If the kale is too tough, try massaging it with a bit of olive oil before adding it to the salad.
Food safety advice:
Make sure to rinse the quinoa before cooking it to remove any bitterness. Store leftover salad in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
Quinoa is an ancient grain that originated in the Andean region of South America. It has been cultivated for thousands of years and was a staple food for the Incas.
Flavor profiles:
This salad is a combination of sweet and savory flavors, with the nuttiness of the quinoa and the bitterness of the kale balanced out by the sweetness of the dried cranberries and honey in the dressing.
Serving suggestions:
Serve this salad as a main dish for lunch or dinner, or as a side dish for a potluck or barbecue.
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