quinoa salad with crunchy pickled cauliflower
Serves: 4 • Preparation time: 35 minutes
125 grams Tricolor Quinoa
250 ml white vinegar + 1 tablespoon
3-4 tablespoons sugar
1 tablespoon turmeric
300 grams cauliflower
2 small carrots, peeled
150 grams beetroot julienne (1 bag)
100 grams pomegranate seeds (or 1 tray)
4 tablespoons ginger syrup
3 tablespoons extra-virgin olive oil
1 red sweet pointed pepper, sliced into thin rings
4 tablespoons pine nuts
5 tablespoons coriander, coarsely chopped
Extra equipment: box grater
How to cook
You can make the pickled cauliflower in advance: add the vinegar, sugar and turmeric to 500 ml water and bring to the boil. Cut the cauliflower into small florets, add them to the pan and boil for 3-5 minutes until crisp-tender. Allow them to cool in the cooking liquid, and store in a preserving jar in the fridge if necessary.
Meanwhile, boil the Quinoa in plenty of salted water until tender, about 12 minutes. Pour off the cooking liquid, drain the Quinoa well in a sieve and allow to cool slightly.
Meanwhile, finely grate the carrots with the box grater. In a bowl, combine the grated carrot, beetroot julienne, pomegranate seeds, ginger syrup and oil. Season the salad with 1 tablespoon vinegar, and salt and pepper. Fold the Quinoa, pickled cauliflower and red pepper into the salad.
Toast the pine nuts in a dry frying pan until golden. Lightly sprinkle with salt, and transfer to a plate lined with a paper towel.
Divide the Quinoa salad into 4 deep bowls. Sprinkle with coriander and pine nuts.
Variation: add a grilled portobello mushroom to make a main-course salad.
Vegetable suggestion: delicious with cooked chickpeas.
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