quinoa salad with crunchy pickled cauliflower
Serves: 4 • Preparation time: 35 minutes
ingredients
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
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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.
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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.
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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.
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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.
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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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