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Tangy Quinoa Salad
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water using a fine-mesh strainer.
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it cool.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, and salt and pepper to taste to make the vinaigrette dressing.
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and fresh parsley.
- Pour the tangy vinaigrette dressing over the quinoa salad and toss to coat evenly.
- Gently fold in the crumbled feta cheese.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Quinoa salad with tangy vinaigrette dressing has a rich history dating back to the ancient Inca civilization in the Andes region of South America. The indigenous people of the Andes cultivated quinoa as a staple food, and it eventually made its way into a refreshing salad dish. The tangy vinaigrette dressing adds a zesty kick to the nutty flavor of quinoa, creating a perfect balance of taste and texture. Renowned chefs and restaurants across the globe have put their own spin on this classic dish, incorporating local ingredients and culinary techniques. Today, the best versions of quinoa salad with tangy vinaigrette can be found in trendy farm-to-table eateries and health-conscious cafes, where the emphasis is on fresh, organic produce and innovative flavor combinations. To make the perfect quinoa salad with tangy vinaigrette, it's crucial to cook the quinoa to fluffy perfection and dress it with a well-balanced vinaigrette featuring high-quality olive oil, tangy vinegar, and a hint of sweetness. Additionally, incorporating fresh herbs, crunchy vegetables, and creamy cheese can elevate the dish to new heights. For a unique twist, some chefs infuse the vinaigrette with exotic spices or substitute traditional ingredients with local specialties, creating a fusion of flavors that delights the palate. Whether enjoyed as a light lunch or a vibrant side dish, quinoa salad with tangy vinaigrette continues to captivate food enthusiasts with its ancient origins and modern culinary creativity.
30 min
4
320 calories
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