Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 bunch sea kale, washed and chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped cherry tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- 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. In a mixing bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Add sea kale, red onion, cucumber, cherry tomatoes, parsley, mint, and dill to the mixing bowl and toss to combine.
4. Once the quinoa is cooked, add it to the mixing bowl and toss everything together until well combined.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
Substitutions for ingredients:
- Sea kale can be substituted with regular kale or spinach.
- Red onion can be substituted with white onion or shallots.
- Cucumber can be substituted with zucchini or bell peppers.
- Cherry tomatoes can be substituted with regular tomatoes or sun-dried tomatoes.
- Parsley, mint, and dill can be substituted with other fresh herbs such as basil or cilantro.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add feta cheese or goat cheese for a creamy texture.
- Add roasted nuts or seeds for a crunchy texture.
Tips and tricks:
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Use a sharp knife to chop the sea kale into small pieces.
- Make sure to whisk the dressing well to emulsify it.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can microwave it for 1-2 minutes or heat it in a pan over medium heat for 5-10 minutes.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Grilled fish or seafood
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the quinoa is too dry, add a splash of olive oil or lemon juice to moisten it.
- If the salad is too tart, add a pinch of sugar or honey to balance the flavors.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Sea kale is a type of wild cabbage that grows along the coast of Europe and North America. It has been used as a food source for centuries and was popularized in the 19th century as a gourmet vegetable.
Flavor profiles:
- This salad is fresh and herbaceous with a tangy dressing and nutty quinoa.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled fish or seafood.
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