Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 can of soy protein, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and place in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
2. In a large bowl, combine the cooked quinoa, soy protein, bell peppers, red onion, parsley, and cilantro.
3. In a small bowl, whisk together the olive oil, red wine vinegar, honey, cumin, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Serve chilled or at room temperature.
30 minutes
5. Temperature: None
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 32g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 14g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or couscous.
- Soy protein can be substituted with chickpeas or black beans.
- Red and yellow bell peppers can be substituted with any color bell pepper or diced tomatoes.
- Parsley and cilantro can be substituted with any fresh herb like basil or mint.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
Variations:
- Add diced avocado or cucumber for extra freshness.
- Top with crumbled feta cheese or sliced almonds for added texture.
- Mix in some cooked corn or edamame for a pop of color.
- Use lime juice instead of red wine vinegar for a tangy twist.
Tips and tricks:
- Rinse quinoa well before cooking to remove any bitterness.
- Make the dressing ahead of time and store in the fridge until ready to use.
- Add the dressing gradually and taste as you go to avoid over-dressing the salad.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature. If you must reheat it, do so in the microwave for 30 seconds or until just warm.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with fresh herbs or sliced avocado.
Garnishes:
- Fresh herbs like parsley or cilantro
- Sliced avocado
- Crumbled feta cheese
- Sliced almonds
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or pita chips.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the quinoa is too dry, add a splash of olive oil or more dressing to moisten it.
- If the salad is too bland, add more salt, pepper, or cumin to taste.
Food safety advice:
- Make sure to rinse the quinoa well to remove any debris or dirt.
- Store leftovers in the fridge and consume within 3 days.
Food history:
- Quinoa is an ancient grain that originated in the Andean region of South America.
- Soy protein is a plant-based protein source that has been used in Asian cuisine for centuries.
Flavor profiles:
- This salad is fresh, tangy, and slightly sweet with a hint of spice from the cumin.
Serving suggestions:
- Serve as a light lunch or dinner.
- This salad is also great for potlucks or picnics.
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Taste: Savory, Tangy, Nutty, Herbaceous, Earthy