12 Surprising Facts About Quinoa + Warm Salad of Roast Cauliflower & Quinoa
I’m always a little suspicious of anything that gets touted as a ‘superfood’. Which is why it took me a while to get around to trying quinoa.
My first encounter was with puffed quinoa as part of an exploration of new breakfast cereals. Not very inspiring unless you come from the school of thought that cereal should resemble Styrofoam and be useful.
But with my Dad’s gluten intolerance I decided to give the whole grains another chance.
You could use all sorts of soft cheese in this recipe. Ricotta or goats curd would be lovely but I had some bocconcini that needed eating up and I really enjoyed it’s slightly chewy texture to contrast the cauliflower & quinoa.
Wonderfully satisfying as a main course salad on its own, it would also work well without the cheese as a side dish to fish or roast chicken.
takes: 30 minutes
1/2 large cauliflower (approx 350g / 12oz)
1/2 cup quinoa
1 tablespoon tomato paste
1/2 bunch chives, finely chopped
large handful bocconcini, torn into bight size pieces
1. Preheat your oven to 200C. Cut cauliflower into bite size ‘trees’. Place in a roasting dish, drizzle with some olive oil, season and roast, stirring occasionally until the cauliflower is golden on the edges and cooked through.
2. Rinse quinoa well and place in a medium saucepan with 1 cup water and the tomato paste. Simmer for 10 – 15 minutes or until quinoa is tender and the water has been absorbed. Season.
3. Divide cauliflower between two warm plates, scatter over quinoa, cheese and chives.
no quinoa? – substitute in your favourite cooked grain such as couscous, barley or brown rice. You’ll need to adjust the amount of water and cooking times though.
no tomato paste – skip it and replace the water with vegetable or chicken stock.
dairy-free / vegan – replace cheese with roast almonds, pine nuts or brazil nuts.
herby – toss in some flat leaf parsley or basil leaves.