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).


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.


Quinoa balls with smoked provola and red peppers’ sauce

I found this recipe in a natural food’s magazine and I decided to make it. Quite weird, usually I read food magazines and, even if I find some interesting recipes, I forget them and the recipes.

I should firstly spend some words for the main ingredients.

Quinoa: do you know what it is? It’s a plant from south America, of the spinach’s family. We eat its seeds, and they look like couscous. It’s an important food for vegetarians because these little seeds contain all the essential amino acids in a good balance, like the meat. 

Provola, o scamorza: it’s a typical cheese of south Italy. It can be a smoked cheese. I think you can find it in the big supermarkets, among the italian cheeses (or you can use another one).

These are the ingredients for 3-4 people:

– 2 red peppers

– 150 g of quinoa

– 3 slices of stale bread

– milk

– 3 eggs

– 80 g of smoked provola/scamorza

– 2 tablespoons of grated parmesan

– 1 tomato

– 1/2 onion and 1 garlic clove

– breadcrumbs

– herbs: parsley, basil, marjoram

– ground pepper, hot pepper, salt, nutmeg, olive oil

I start with the red peppers’ sauce. I put 2 tablespoons of extra virgin olive oil, the chopped onion, the garlic clove with its peel (in Italy we say “garlic with the shirt”) and some basil in a frying pan. After some minutes under a low flame, I add the sliced peppers and a little bit of hot pepper (without seeds) and I cook with a quite high flame. After 10 minutes I add the  sliced tomato (without peel and seeds). I let cook with a cover. I add salt and pepper, then I throw away the garlic and I blend it all.

I start to make the balls: I soak the bread into some milk. I boil the quinoa (I always read the instructions over the box). I crumble the soaked bread in a bowl and I add the cooked quinoa, chopped parsley basil and marjoram, the parmesan, the egg, nutmeg, salt and ground pepper. I add breadcrumbs to reach the good thickness to make balls with my hands. I make the balls and I put some provola cubes in each ball. I put the balls in a beaten eggs and in the breadcrumbs, then I fry them.

I serve them over the red peppers’ cream and some provola cubes.

To complete the meal, I serve a spring salad.