My Chouchoux: 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

前幾個月在台灣的時候，偶爾會想吃之前常煮的藜麥，但在台灣很少人吃、也比較不容易買得到，回來之後想說寫個藜麥食譜，把這個超級食物分享給大家。藜麥是一種原產於南美州的低熱量的穀類，這幾年來藜麥在西方許多國家已是時尚的有機健康食品，它含有非常豐富的蛋白質、維他命、與纖維等，非常適合想減肥塑身或保持營養均衡的朋友們！ヾ(＠^▽^＠)ﾉ

由於它含有的營養價值超高，我平時較忙的時候，只要隨意搭配任何的青菜及調味料，就可以做出好吃的簡餐來。這個食譜是由我平時常做的幾種不同的方式去做變化而來。我知道花椰菜並不是很多人愛吃的蔬菜，而好笑的是，我自己其實也不太愛吃它，但也因為如此，讓我更想將它應用在食譜裡面。對我來說，能將不喜歡的蔬菜變成好吃的料理是一種挑戰！我在這道料理中加了薑黃以添加香氣與顏色，它與其它的食材搭起來也非常諧和。做法簡單，可在半個小時左右完成，希望大家也會像我一樣愛上它，並且在這個容易感冒的季節裡多吃這道含有超多抗氧化劑、又可以調養體質的養生料理喔~