Ingredients and Weight:
- Quinoa: 500g
- Mixed vegetables (such as red peppers, carrots, and corn): 300g
- Red onion: 1/2 cup, chopped
- Feta cheese: 100g, crumbled
- Olives: 1/4 cup, pitted and sliced
- Extra virgin olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Seasonings (salt, pepper, garlic powder): to taste
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare quinoa according to package directions and let cool.
- In a large skillet, sauté the mixed vegetables until tender.
- Add the red onion and continue to cook for another 5 minutes.
- Crumble the feta cheese and olives into the skillet, mixing well.
- Once the quinoa is cooled, add it to the skillet along with the olive oil, balsamic vinegar, and seasonings.
- Toss everything together until well combined.
- Serve warm or at room temperature.
Nutritional Information:
- Calories: Approximately 450 per serving (assuming 8 servings)
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g
- Fiber: 5g
Dish Characteristics:
- Creative fusion of American and Mediterranean flavors.
- Quinoa provides a good source of protein and fiber.
- The use of fresh vegetables adds a crunchy texture and freshness to the dish.
- Feta cheese adds a tangy flavor that pairs well with the balsamic vinegar.
User Comments:
- "This dish was a hit with my family! The combination of flavors was unexpected but delightful."
- "I love the use of quinoa in this salad. It adds a unique texture and nutrition."
- "This is a great dish for a summer barbecue. It's refreshing and filling."
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Adjust seasoning according to personal taste.
- Quinoa can be prepared ahead of time and stored in the refrigerator for up to 3 days.
