Spicy bean, cauliflower and Quinoa salad
About two months ago, when I was hanging with my in laws, I mentioned how much I like cooking magazines. Ya'll, I love cooking magazines. And so when I went back to visit the in laws a month ago, I was delighted to see six cooking magazines waiting for me to peruse, drool, rip out recipes, and then cook delicious things from them.
This is a huge win-win for me, because Mama Climate loves to spoil me and how easy it for her to save magazines that she already gets for me to read? Food never goes out of style, so who cares if they're three months old?
And it's a giant win for Inspector Climate and I because Friday nights (and on the occasion it's a saturday morning - beware) we menu plan and it is some tense stuff, bitches. Inspector Climate will happily eat the same thing forever. And while I'm all for rotating through some of our favourite dishes, I soon will stop liking them if I eat them too frequently. Having new things to try - YUM.
This is the LONGEST introduction to this recipe which was adapted from the June 2012 Australian Good Food magazine.
1 cup of quinoa
1 cup of frozen peas
1 T of curry powder
2-3 olive oil
1 smallish head of cauliflower
400g can Cannellini beans - rinsed and drained
2 celery stalks (or four...)
some red onion run under some boiling water to take away the bite
1/4 cup of coriander leaves (Unless you're the Zadge - in which case sub a green herb of your choice)
And I quote "lemon cheeks" to serve.
200g of Green yogurt - or because you're me, and probably can't read properly 3 T of sour cream you had in the fridge
2 T of Tahini - or 1 T because somehow in my head, that made the ratios right with sour cream (sour cream/greek yogurt/tahini math is very complex. I don't have time to go through it here).
2 T lemon juice - or 2 squeezes of lemon cheeks.
1/4 t of cumin
Prefix - preheat the oven to 180 celcius
Step one: cook your Quinoa (Quinoa is one word that NEEDS to be capitalised. I know not why). Place it in a sauce pan and add 2 cups of water (the recipe calls for 1.5 cups of water, but that seems wrong to me). Once it has boiled turned it down to low and cover it.
Step 2. Once all the liquid is absorbed into the Quinoa turn it off the heat and add the peas. Cover and let the peas cook in the heat of the 'noa.
Step 3. Meanwhile, take your lovely caulflorets and put them in a bowl, in a second smallish bowl mix together your olive oil and your curry powder (this is where the adaptation comes in, the magazine called for frying your cauliflower in small batches...but I like my cauliflower roasted). Pour oil mixture over cauliflower and mix until the florets are coated. Place on a cookie sheet and put in oven until they tender and roasted and DELICIOUS
Step 4. Mix together the rest of the salad ingredients and place in a bowl. Once the Quinoa is done doing its thing, add it to the salad ingredients.
Step 5. Make the dressing. Use taste as a guide.
Step 6. Add the cauliflower to the salad. Once served drizzle (or glop in my case) the dressing over the top.
I couldn't tell if this salad was supposed to be served hot or cold....so I served it warm. And also with some homemade felafel - because that's how I roll. Mmmm, gloopy, fuzzy felafel salad.
16 on my life list of cooking 100 new recipes.