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.

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!