Wednesday, May 30, 2012

If I wrote a song about quinoa, this recipe would be the first verse.

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.

you'll need:
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 I served it warm. And also with some homemade felafel - because that's how I roll. Mmmm, gloopy, fuzzy felafel salad.
For those keeping track at home - this makes number 16 on my life list of cooking 100 new recipes.


  1. I've never tried quinoa, but I've heard good things.

  2. This looks pretty fantastic. Quinoa is hard to prep, I feel, because of its lack of flavor but I think you've got it under control here

  3. One of my cravings lately has been falafel...any kind in a pita, tortilla, salad, anything. YUM!

  4. This looks really yummy. I do like quinoa for various things..and of course, cauliflower.

  5. Jealous that you make these yummy new recipes. I am like IC, I will eat the same thing over and over.

  6. I was reading the recipe thinking how up my alley it was, then I hit "add the coriander" and thought "switch it to basil"!!! Can't wait to try it!

  7. Never heard of quinoa. Worth a shot, eh?

  8. I like quinoa, but I'm not allowed to serve it at my place because it apparently looks like fish eggs. Sigh.

  9. It's worth trying this recipe just to squeeze the lemon cheeks.

    I love quinoa, although recent experiences have made me suspect that I'm uh...quinoa intolerant. Sigh. Perhaps I should give it another go.

  10. I have quinoa sitting in my pantry and have no clue what to do with it. This sounds really good. Do you think you can grill the cauliflower? We are in grilling season over here. My quinoa is from the bulk bins. Do I need to soak it? Clearly I have no idea what I'm doing

  11. Yum! I'll definitely be making this recipe.

    - ashley

  12. those def look SUPER yummy! wanna make me dinner tonight? LoL

  13. @poptartyogini, you probably do want to soak the quinoa for a little bit (5 minutes or less is fine) and then rinse it--there's a bitter coating to the grains that you'll want to get rid of. (A lot of boxed quinoas are pre-rinsed.)

    Deidre, have you ever posted your homemade falafel recipe? After my great success with your quinoa pineapple curry (seriously!), I'm ready to follow in your falafel footsteps. (And I'll totally make this salad, too.)

  14. oh my goodness. Love quinoa. So easy and tasty and this recipe looks fantastic.

  15. Wow that looks great. I might have a go this weekend!

  16. I'm eating a mushroom-spinach quinoa burger. Mmmmm. Love me some quinoa!! [Interesting, Firefox does not like the work quinoa. It wants me to use Joaquin or Aquino instead. I'm not sure how either of those taste :)]

  17. Yum, this looks so good and I am obsessed with quinoa right now so I'll have to give it a try!

  18. Oh wow, I have almost everything for this recipe! I must make it soon.