Warm Quinoa Turmeric Cauliflower Salad with Cranberries, Hazelnuts and Goat Cheese 藜麥薑黃花椰菜、蔓越莓與榛果沙拉

During the past few months in Taiwan, one of the grains I really missed having was quinoa. It's not something you can find easily there, since it's not what we cultivate, nor is it in our diet. I love quinoa for its rich nutrients and nutty taste. Since it's a superfood, I can simply pair it with other vegetables and enjoy it as a light healthy meal. How convenient!

In this recipe, I chose to pair the quinoa with cauliflower. I know what you're going to say - it's not most people's favourite vegetable, and guess what? Nor is it mine! A lot of the poplular Fall quinoa salads are often made with butternut squash or kale, so I really wanted to make the salad with a not-so-popular vegetable. It's always more challenging for me to use some ingredients that I don't necessarily like so much, and transform them into something I like. 

This is the kind of salad that I'm very proud to share with you (and I'm sure you will be when you share with your loved ones or guests)! It gives you the coziness and comfort you need when you serve it warm. With the turmeric, it gives a nice colour for the Fall, and adds a subtle earthy flavour and depth to the aroma. It blends amazingly well with the rest of the ingredients! Make it as your everyday meal, or as a side dish for this season's holiday meal!

Warm Quinoa Turmeric Cauliflower Salad with Cranberries, Hazelnuts and Goat Cheese (4-6 servings)

1 head medium sized cauliflower, cut into small florets (about 5-6 C)

1 1/2 C shallots, sliced into 1/4" rounds

A: 1 1/4 C quinoa, rinsed
    2 1/2 C vegetable or chicken stock (If you don't have any, water is ok, too!)
    sea salt
    1 t       extra virgin olive oil

1 t     ground turmeric

2-3 T  grapeseed oil

2/3 C  dried cranberries

1        lemon

extra virgin olive oil 

1/2 C  hazelnuts

A handful each cilantro and mint

1 pk    goat cheese (optional)

1. Preheat the oven to 350 F/190 C, and heat a large pot of water on the stove.

2. Place ingredients A in a medium sized pot. Cover and bring it to a boil, then let it simmer for 12-15 minutes. Turn off the heat and let it sit for another 10 minutes.

3. While the quinoa is cooking, spread the hazelnuts on a parchment-lined sheet pan. When the oven reaches it's temperature, toast the nuts for 10-15 mins. Then coursely chop them. *Check during the last few minutes.

4. When the pot of water is boiling, add the cauliflower florets and cook for 2 minutes. Drain and set them aside. Sprinkle a little bit of sea salt.

5. In a large skillet or sauce pan, heat the grapeseed oil over medium-low heat. Add the shallots and sauté for a few minutes until a little soft, then add the turmeric, 1/2 teaspoon sea salt and cauliflower. Continue to sauté for another 2-3 minutes. Turn the heat off.

6. Use a fork to fluff the cooked quinoa, and add it to the shallots and cauliflower, with dried cranberries. Add lemon juice, season with some sea salt and black pepper, and toss everything together. 

7. Spoon the dish onto individual plates, drizzel some extra virgin olive oil, garnish with herbs, hazelnuts, and crumbled goat cheese and serve.

*T = tablespoon, t = teaspoon, C = cup

                                                                                               - Yvonne



藜麥薑黃花椰菜、蔓越莓與榛果沙拉 (4-6人份)

花椰菜 1 顆…切小朵

紅蔥頭 1 1/2 杯…切薄片

A: 藜麥            1 1/4 杯

    蔬菜湯或雞湯 2 1/2 杯 (如果兩種都沒有,也可以使用開水)


    橄欖油         1 小匙

薑黃         1 小匙

葡萄籽油   2-3 大匙

檸檬         1 顆


蔓越莓果乾 2/3 杯

榛果         1/2 杯

香菜與薄荷 各1小把

羊奶酪 (可以省略)

1. 將烤箱加熱至190 C/350 F,然後將一大鍋水煮滾。

2. 將A料放進中型的鍋子裡,加蓋並煮滾,然後改以小火煮12-15分鐘。熄火後燜10分鐘左右再打開鍋蓋。

3. 煮藜麥的同時,將榛果放在烤盤上,放進預熱的烤箱中烤10-15分鐘,從烤箱拿出來稍微切碎。*烤10分鐘後查看是否已烤熟,必免烤焦。

4. 當水煮滾後,將花椰菜放入川燙2分鐘。撈出來將水瀝乾並撒上少許海鹽。

5. 在一個大的平底鍋中將葡萄籽以中小火加熱,放入紅蔥頭炒幾分鐘至稍軟,加入1/2 小匙海鹽、薑黃及花椰菜,繼續煮約2-3分鐘後熄火。

6. 用叉子翻動煮好的藜麥,並將藜麥與蔓越莓倒入平底鍋中與花椰菜與紅蔥頭混合。加入檸檬汁、海鹽與黑胡椒調味。

7. 將藜麥分別放入盤,在上面撒上香菜、薄荷、榛果與乳酪,即可馬上食用。

                                                                                                                                               - Yvonne

photos ©My Chouchoux 2014

No comments:

Post a Comment

Thank you for your comment!
Merci de votre commentaire!