Quinoa or bulgur with cauliflower

Today I want to share a recipe that I found by chance surfing the Internet and that has suddenly become one of my favourite dishes. It is so tasty and perfectly flavour balanced.. every time I make this dish we eat almost two portion each.. because it is also light, low-fat and vegan.

Original recipe is with bulgur but actually it is even better with quinoa because of the crunchy of seeds.

quinoa with cauliflower

Here the ingredients:

350 g quinoa or bulgur

350 g cauliflower

1 onion

1 big garlic clove

200 g tomato sauce

chili pepper as you like

anise or fennel seeds (about a small teaspoon or less, if you don’t really like)

50 g raisins

50 g pine nuts

extra virgin olive oil + salt

First of all, revive raisins into hot water. Then, boil the cauliflower into salted water. When cooked, strain it but do not throw the wather: now cook quinoa in the cauliflower water.

In a pan make a soffritto with the chopped garlic and onion, chili pepper into pieces (if in powder you can add at the end), anise or fennel seeds. When onion have browned some minutes, pour the tomato sauce and let simmer until cooked; taste and season with salt. Add the cauliflower, cut into pieces, raisins, and roasted pine nuts.

Quinoa can be served aside or mixed together (I personally prefer the second choice).

Enjoy!!!

Here the original recipe (italian).

Did you know? Quinoa is sais to be “a superfood”! My mother says that it is the only vegetable that contains all amino acids of meat.. and she knows lot of things. More info here.

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Shaped bulgur in spring mood – Sformatino primavera di bulgur

Season fruits: why not to taste them in new flavours combination?

Our perception of food combination are so cultural and historical.. So I like, sometimes, to try to open my mind and imagine new associations.

This recipe born for the contest “Passion Fruits”.

I used (5 portions):

– 150 g bulgur

– 200 g fresh peas (not shelled)

– 300 g fresh shrimps

– 125 g blueberries

– 400 g strawberries

– 3 lemon balm leaves

– 6 mint leaves

– extra virgin olive oil

– lemon

– salt

First, I prepared the ingredients: I shelled and boiled the peas and the shrimps for 5 minutes in hot water; I cooked the bulgur in salty water, then strained it and cooled down with cold water; I washed the blueberries and squeezed the lemon.

Then I put the bulgur in a bowl. I added the peas, the shrimps, the blueberries, the lemon juice and the leaves, finely cut with a pair of scissors. I add oil and salt.

I put this “salad” in little moulds, well pressing, and the moulds in the fridge. 

Then I washed the strawberries, threw away the stalk and blend them.

To serve, I put the bulgur in a plate, and over it the strawberries shake.

It was a nice and curious appetizer!

VERSIONE IN ITALIANO

Maggio è un mese veramente speciale per la frutta: mangiamo gli ultimi frutti invernali (arance, kiwi, ..) e maturano i frutti primaverili: fragole, mirtilli, ribes,… Lo stesso accade per la verdura. Perché non provare a gustare le primizie in nuove combinazioni di sapori? Le nostre idee riguardo alle combinazioni di sapori sono spesso culturali e storiche… Alla luce di ciò ogni tanto mi diletto ad immaginare e provare nuove associazioni. Questa ricetta è nata per il contest “Passion Fruits”.

Per 5 porzioni ho usato:

– 150 g di bulgur

– 200 g di piselli freschi da sgranare

– 300 g di gamberetti freschi

– 125 g di mirtilli

– 400 g di fragole

– 3 foglie di melissa

– 6 foglie di menta

– olio extra vergine di oliva

– limone

– sale

La ricetta è facile e veloce: per prima cosa, ho sgusciato e scottato in acqua gamberetti e piselli. Ho cotto il bulgur in acqua salata, l’ho scolato e l’ho raffreddato con l’acqua fredda. Ho lavato i mirtilli e ho spremuto il limone.

Poi ho messo il bulgur in una ciotola e ho aggiunto: i gamberetti, i piselli, i mirtilli, il succo del limone, sale e olio. Ho poi lavato ed asciugato le foglioline di menta e melissa, e le ho tagliate finemente nella ciotola con una forbice. Ho mescolato il tutto e l’ho pressato in stampini individuali, che ho messo nel frigo.

Poi ho lavato le fragole, ho tolto i piccioli e le ho frullate con il frullatore ad immersione.

Per servire, ho rovesciato lo sformatino su un piatto e ci ho versato sopra parte del frullato di fragole. Ho poi decorato con un gamberetto tenuto da parte, un mirtillo e una fettina di fragola.

A noi è piaciuto, è un curioso antipastino, perfetto per stupire e deliziare gli amici nelle prime calde giornate!

With this recipe I enter the contest… / Con questa ricetta partecipo al contest…

“Passion Fruit” dei blog Olio e aceto e Diario della mia cucina

Bulgur salad

These days in the city flats are already too hot – don’t want to think about July. So it’s time for summer food: low-fat, low spicy, cold and rich in raw vegetables food.

On Thursday I made this dish: it’s a bulgur salad with tomatoes, black olives and asparagus.

I boiled the bulgur in salty water (1,5/2 espresso cups for each person), I strained it and cooled with cold running water.

I put it in a salad bowl and I added 1 big tomato sliced in little pieces, some olive cut in half, 2 asparagus very finely cut, 4 chopped fresh mint leaves, some chopped parsley and basil. I dressed with salt, extra virgin olive oil and the juice of 1/2 lemon.   (Thanks to Lizzie, my english host, for the idea of bulgur salad with lemon juice.. first time I saw it was weird for me, but I have to admit it’s brilliant!).

It was fantastic and truly refreshing!