The Last Recipe Until 2025: A Culinary Farewell
What Started it all:
The last recipe until 2025
As we embrace the future, let's create a dish that celebrates the diverse flavors of our world while being simple enough for anyone to master. This recipe combines fresh ingredients with a touch of creativity, making it a delightful meal for you and your loved ones.
Ingredients
- 2 cups quinoa, rinsed
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Feta cheese for topping
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Once the quinoa has cooled, add it to the vegetable mixture in the large bowl.
- Drizzle the dressing over the quinoa and vegetables, and toss gently to combine.
- If desired, crumble feta cheese on top before serving.
- Serve chilled or at room temperature for a refreshing meal.
This vibrant quinoa salad is not only easy to make but also packed with flavors and nutrients. It's perfect for any occasion and can be enjoyed as a main dish or a side. Here’s to a delicious farewell to 2025—happy cooking!