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.
Here the ingredients:
350 g quinoa or bulgur
350 g cauliflower
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).
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.