Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 red onion, sliced
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 eggplant, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
Special equipment needed:
- Baking sheet
- Large mixing bowl
- Small mixing bowl
- Saucepan with lid
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the quinoa in a fine mesh strainer and place it in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and cover with a lid. 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 onion, bell peppers, zucchinis, and eggplant on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
4. In a small mixing bowl, whisk together the minced garlic, olive oil, salt, and pepper to make the dressing.
5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, mint, and basil. Drizzle with the dressing and toss to coat.
6. Top the salad with crumbled feta cheese and toasted pine nuts.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 40g
Fiber: 8g
Protein: 10g
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as cherry tomatoes, mushrooms, or sweet potatoes.
- If you don't have feta cheese, you can use goat cheese or blue cheese instead.
- If you don't have pine nuts, you can use chopped almonds or walnuts.
Variations:
- You can add grilled chicken or shrimp to make the salad more filling.
- You can add a can of drained and rinsed chickpeas for extra protein.
- You can add dried cranberries or raisins for a sweet touch.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- You can roast the vegetables ahead of time and store them in the fridge until ready to use.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until lightly browned and fragrant.
Storage instructions:
Store the leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
You can reheat the salad in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish the salad with extra chopped herbs and crumbled cheese.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve the salad with a side of crusty bread or a simple green salad.
Troubleshooting advice:
If the quinoa is too dry, add a splash of olive oil or lemon juice to moisten it.
Food safety advice:
Make sure to wash your hands and all the vegetables before cooking.
Food history:
Quinoa is a grain that originated in the Andean region of South America and has been a staple food for thousands of years.
Flavor profiles:
This salad is fresh, flavorful, and packed with Mediterranean-inspired flavors.
Serving suggestions:
Serve the salad as a light lunch or dinner, or as a side dish at a barbecue or potluck.
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