Until then, here's pretty pictures of a salad I made a few days ago. It's perfect fot autumn because of it's heariness. It's got the crunch from the black quinoa, it's got the warmth from the roasted vegetables and it's got the creamines from the avocado and the dressing. I really liked this one, but there probably isn' t a salad in this world I don't really like. Well I actually don't like greek salad. Oops?
When MANAHRANA gave me a pound of black quinoa, I had no idea how to use it. Then I ground some into flour and made super cool muffins. But it wasn't what I really wanted to put on the blog. Another muffin recipe? I wanted something savory, so here's my cozy autumn salad.
Warm black quinoa & roasted vegetable salad salad
1 cup cauliflower florets
1/2 sweet potato, cut into wedges
1/2 cooked chikpeas
2 teaspoons coconut / olive oil
1/2 teaspoon - curry powder, smoked paprika, garlic powder, onion powder
1/8 teaspoon - chilli powder, cinnamon, ginger, dried parsley
salt, pepper to taste
1 teaspoon coconut oil
1/2 onion - chopped
1 clove of garlic, chopped
2/3 cup black quinoa
2 cups water
1 organic vegetable stock cube
3 cups of shredded purple & green cabbage
1 avocado, cubbed
1/4 pumpkin seed / olive oil
1/2 lemon - juiced
1 tablespoon honey
1 tablespoon dijon mustard
a clove of garlic, chopped
1 tablespoon soy sauce
a pinch of black pepper
Preheat your oven to 180ºC. Toss your veggies with spices and oil and put on a parchment lined baking sheet. Bake for 20-30 minutes, until golden and soft. While they're roasting cook the quinoa - in the coconut oil, fry your onion and garlic until translucent, add the quinoa, toss in oil and add the water with the vegetable cube. Cook until all the water's evaporated and let cool slightly. In a small jar, add all the dressing ingredient and shake until combined. Set a large bowl, add cabbage and avocado, quinoa, roasted veggies and toss with the dressing. Serve warm.
Serves 3-4 as a main.