Ingredients with Measurements:
- 2 cups of cooked quinoa
- 1 can of chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh mint
- 1/2 cup of crumbled feta cheese
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of ground cumin
- Salt and black pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked quinoa, chickpeas, diced red and yellow bell peppers, and diced red onion.
2. Add the chopped fresh parsley and mint to the bowl and mix well.
3. In a separate bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, ground cumin, salt, and black pepper.
4. Pour the dressing over the salad and toss to coat.
5. Sprinkle the crumbled feta cheese over the top of the salad.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Quinoa can be substituted with couscous or bulgur wheat.
- Chickpeas can be substituted with black beans or kidney beans.
- Red and yellow bell peppers can be substituted with green bell peppers or roasted red peppers.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced cherry tomatoes or diced cucumber to the salad.
- Top the salad with grilled chicken or shrimp for added protein.
- Use lime juice instead of lemon juice for a different flavor.
Tips and tricks:
- Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- To save time, use canned chickpeas instead of cooking them from scratch.
- The salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with additional fresh herbs or crumbled cheese.
Garnishes:
- Fresh parsley or mint leaves
- Crumbled feta cheese
Pairings:
- Serve the salad with grilled chicken or shrimp for added protein.
- Pair the salad with a glass of white wine or a light beer.
Suggested side dishes:
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the salad is too dry, add more olive oil or lemon juice to the dressing.
- If the salad is too salty, reduce the amount of salt in the dressing.
Food safety advice:
- Make sure to thoroughly rinse all produce before using.
- Store the salad in the refrigerator to prevent bacterial growth.
Food history:
- Shorgoghali Salad is a Middle Eastern dish that originated in Lebanon.
Flavor profiles:
- The salad is fresh and light with a tangy dressing and salty feta cheese.
Serving suggestions:
- Serve the salad as a main course or as a side dish.
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Region: Armenian