Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Fine mesh strainer
- Large mixing bowl
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a medium saucepan, bring the water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
3. Fluff the quinoa with a fork and transfer it to a large mixing bowl.
4. Add the red onion, cucumber, red and yellow bell peppers, parsley, mint, and cilantro to the bowl with the quinoa.
5. In a small mixing bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and pepper.
6. Pour the dressing over the quinoa salad and toss well to combine.
7. Serve the Sarasso Quinoa Salad immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
Substitutions for ingredients:
- You can substitute the red onion with shallots or scallions.
- You can substitute the cucumber with zucchini or celery.
- You can substitute the bell peppers with any other color of bell peppers or roasted red peppers.
- You can substitute the parsley, mint, and cilantro with any other fresh herbs you like.
Variations:
- Add some crumbled feta cheese or goat cheese to the salad for extra flavor.
- Add some sliced avocado or cherry tomatoes for extra color and texture.
- Add some cooked chicken or shrimp for extra protein.
Tips and tricks:
- Make sure to rinse the quinoa well before cooking to remove any bitterness.
- Fluff the quinoa with a fork after cooking to prevent it from becoming mushy.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the Sarasso Quinoa Salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature. If you prefer to serve it warm, you can reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve the Sarasso Quinoa Salad in a large serving bowl or on individual plates.
- Garnish with some extra fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs
- Paprika
Pairings:
- This salad pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the quinoa is too dry, add a little more olive oil or lemon juice to the dressing.
- If the quinoa is too wet, let it cool completely before adding the dressing.
Food safety advice:
- Make sure to rinse the quinoa well before cooking to remove any dirt or debris.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Quinoa is a grain-like seed that has been cultivated in the Andes region of South America for thousands of years. It was a staple food of the Incas and is still widely consumed in South America today.
Flavor profiles:
- This salad has a fresh and vibrant flavor with a mix of sweet, tangy, and savory notes.
Serving suggestions:
- Serve the Sarasso Quinoa Salad as a light lunch or dinner, or as a side dish for a larger meal.
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