This recipe is really simple and you can use just about any vegetable you like. I normally use what I have at home. When I decided to write down the recipe I had cauliflower, broccoli and sweet Palermo pepper. I’ve sometimes used tomatoes, carrots and sugar snaps to name a few. I just like to use any veggies I have cause I can’t stand food waste.
I boiled half a cup of quinoa, but that’s too much to use for this amount of vegetable. I just like to keep the rest of the quinoa in my fridge for later. If you like you can boil less. Anyway, it’s a matter of taste how much quinoa you use.
You can add spices or herbs to the salad dressing. This is the everyday version, taste is mild and quite nice.
Some lettuce leaves
1/2 cup quinoa
1 head of cauliflower, small
broccoli, about the same amount as of cauliflower
sweet Palermo pepper (or bell pepper)
salt and black pepper
olive oil for frying
70 g olive oil
1/2 lemon, the juice
1 tsp mustard (or more)
1 garlic clove
salt and black pepper
Rinse the quinoa under running water for about a minute. Drain. Bring water to boil in a big sauce pan. Instructions normally say 1 part quinoa and 2 parts water. I like to use a bit more water than that. Add the quinoa to the sauce pan and let it simmer for about 15-20 minutes. Drain and cool.
Rinse the garlic and put in a blender along with everything for the salad dressing. Mix till everything is combined and smooth.
Divide the cauliflower and broccoli to flowers and chop the sweet Palermo pepper rather finely. Toss with olive oil and season to taste. Heat a large skillet and fry the veggies until it’s taken on a bit of colour. It’s also possible to use raw veggies for the salad.
Put the veggies in a big bowl and add the quinoa. How much quinoa is a matter of taste. Mix in some salad dressing and pour the rest into a small jug. Those who like can add more dressing to their plates.
Arrange the lettuce leaves on a plate and put the veggies and quinoa on top. Garnish with pomegranate.
This recipe is sponsored by VAXA and Filippo Berio.
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