Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Large 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 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
3. While the quinoa is cooking, spread the sliced bell peppers, zucchini, yellow squash, and red onion on a large baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add the balsamic vinegar, chopped fresh parsley, basil, and mint. Toss to combine.
6. Sprinkle the crumbled feta cheese over the top of the salad.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
Substitutions for ingredients:
- You can use any color of bell pepper that you prefer.
- You can substitute any summer squash for the zucchini and yellow squash.
- You can use any type of cheese that you prefer.
Variations:
- Add some cooked chicken or shrimp to make this salad a complete meal.
- Use different herbs to change the flavor of the salad.
- Add some chopped nuts or seeds for extra crunch.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- Cut the vegetables into similar sizes to ensure even roasting.
- Use a mix of fresh herbs for the best flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad can be eaten cold or at room temperature. If you prefer it warm, you can reheat it in the microwave or on the stove.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra fresh herbs or a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs
- Balsamic glaze
- Chopped nuts or seeds
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Steamed vegetables
Troubleshooting advice:
- If the vegetables are not tender after 25 minutes of roasting, you can continue to roast them for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Quinoa is an ancient grain that has been cultivated in South America for thousands of years.
Flavor profiles:
- This salad is fresh and flavorful, with a mix of roasted vegetables, tangy balsamic vinegar, and fresh herbs.
Serving suggestions:
- Serve this salad as a side dish or a light lunch.
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