Spring feelings bring thoughts of warm afternoons in the outdoors, lunching alfresco under a shady umbrella or maybe a taking a chilly dip as the weather continues to warm.
What we do know, is the spring weather calls for fresh healthy meals and we love the idea of this stunning salad, courtesy of SwoonFood. We can't wait to make this...
Cauliflower Quinoa Pesto Salad with Spinach & Pine Nuts
Serves: 4
Prep time: 30 minutes Cook time: 20 minutes
1 cup quinoa
2 tsp vegetable bouillon (or your favourite veggie stock)
1/2 head cauliflower
1/2 head romanesco broccoli (green cauliflower)
2 cups/large handfuls baby spinach leaves, washed
1 handful basil leaves
1 /2 cup green pesto (storebought or see below for a vegan recipe)
1/3 cup pine nuts, toasted
salt + pepper
Extra virgin olive oil to serve
To make the salad:
Cook the quinoa according to packet instructions with 1tsp of vegetable bouillon added to the cooking water.
Toast the pine nuts in a 160C oven for 10 minutes or until lightly browned.
Cut the caulflower and romanesco broccoli into large florets. Steam the cauliflower and romanesco broccoli either using a steamer pot or simply add 2 cm of water to a large saucepan and 1 tsp of vegetable bouillon. Bring the liquid to a simmer then add the florets and cover with a lid. Check after a few minutes and stir as needed to ensure the florets are evenly cooked. The aim is to gently steam the florets so they’re cooked but retain their colour and firm texture.
While the florets are steaming, add the washed greens to a large mixing bowl along with the cooked quinoa, toasted pine nuts and pesto. Add the steamed cauliflower and romanesco broccoli and toss until the pesto is thoroughly mixed through.
Transfer salad to a large serving dish or individual plates if desired. Drizzle with a little extra virgin olive oil, salt and pepper.
Any leftovers can be stored in the fridge for up to 5 days.
Vegan Basil Pesto
1 cup fresh basil leaves
1 cup baby spinach leaves
1 cup cashews, almonds, pine nuts
1 clove garlic
1/2 tsp pink Himalayan salt
1/2 cup extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp nutritional yeast (savoury yeast flakes)
2 tsp apple cider vinegar
To make the basil pesto:
Wash the basil and spinach leaves well, drain and place in a food processor along with the garlic and salt. Pulse/blend until they resemble coarse crumbs.
Add the remaining ingredients and pulse to combine but be careful not to over blend. You’re aiming for a chunky pesto rather than a smooth sauce.
Store the pesto in a jar in the fridge for up to 5 days (can also be frozen for up to 3 months).
Source: https://www.swoonfood.com/romanesco-cauliflower-quinoa-pesto-salad/
